Summer fruit season doesn’t get much better than biting into a smooth-skinned nectarine. Whether you prefer the plump sweetness of a white nectarine, or the tang of the yellow flesh variety, they add a touch of summer to salads, desserts and cocktails.
Roasted pork with the best crackling and roasted nectarines
However hot it is outside, this roast pork is worth the oven time.
Grilled nectarines with coconut tapioca
A light and easy dessert that sings with the stonefruit of summer.
Neil Perry’s tomato, nectarine and basil salad
A bright, refreshing side salad that perfectly captures the essence of summer.
Turkey and pistachio terrine with pickled nectarines
Pickled nectarines on the side are the perfect accompaniment for this turkey and pistachio terrine, cutting through the richness with light and fruity notes.
Hot and sour nectarine salad
Or, what to do with underripe nectarines.
Nectarine Sangria granita Spritz
The flavours of Sangria inspired this boozy granita dessert-cocktail hybrid.
Nectarine, muscat and yoghurt trifle
This bright and summery trifle that’s made for an Australian Christmas.
Stone fruit salad with peach and buttermilk ice-cream
Need an easy summer dessert? Look here.
Nectarine and spiced-ricotta tart
Watch your guests swoon with delight.
Buttermilk pancakes with glazed white nectarines
Sunday morning breakfast? Check.
Baked nectarines stuffed with coconut and milk chocolate
Need a quick dessert using ingredients from your pantry? Look no further.
January: Honey-baked nectarines with orange-blossom and labne
Australian Gourmet Traveller dessert recipe for honey-baked nectarines with orange-blossom and labne.
Nectarine and elderflower granita
Australian Gourmet Traveller Valentine’s Day recipe for nectarine and elderflower granita.
Dietmar Sawyere’s nectarine and frangipane tart
The secret? Slow-baked nectarines to intensify the fruit’s sweetness.
Porchetta, crackling and nectarine relish on ciabatta
The crunch of pork crackling and the delicate sweetness of ripe nectarines, encased in a toasted roll. If only all sandwiches were like this.
Nectarine salad
Australian Gourmet Traveller recipe for nectarine salad.
Nectarine, buffalo mozzarella and rocket salad
A salad that just sings of summer.
Grilled nectarines with raspberry meringue and yoghurt
Australian Gourmet Traveller recipe for grilled nectarines with raspberry meringue and yoghurt.
Curly leaves and white nectarines with feta vinaigrette
Australian Gourmet Traveller recipe for curly leaves and white nectarines with feta vinaigrette.
Nectarine, fennel, chèvre and mint salad
This simple salad relies on the quality of the star ingredient, so look for ripe, juicy nectarines. It’s a great accompaniment for grilled pork or prawns.
Buffalo mozzarella with nectarine, witlof and Champagne dressing
Who can resist the milky, melt-in-the-mouth texture of buffalo mozzarella paired with sweet, juicy nectarines?
Nectarine Sgroppino
A classic Sgroppino is made with lemon sorbet and vodka, topped with sparkling wine. We’ve gone for a Bellini-style twist with a nectarine sorbet.
Pork medallions with nectarines and potato salad
Apples are a great match with pork and stone fruits are even better.
Fleet’s nectarine tarte Tatin with vanilla and thyme
A fruity variation of one of Fleet’s most requested dessert recipes.
Peach, nectarine and sparkling marsanne
Australian Gourmet Traveller cocktail recipe for peach, nectarine and sparkling marsanne.
FAQs
What do I do with too many ripe nectarines?
Got a bunch of nectarines bruising in your fruit bowl? Whether you make a jam, turn them into a summery spritz, or grill them to add to a light salad, there are countless options for making use of those ripe nectarines.
What is the best time to eat nectarines in Australia?
The best time to enjoy nectarines is during their peak season, which in Australia is mid-summer – particularly January and February. This is when they are juiciest and sweetest.
Should I keep my nectarines in the fridge or on the counter?
Like peaches, nectarines should be kept on your counter until they’re ready to eat. If they’re overly ripe, that’s when you can store them in the fridge.
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