ORIGIN OF NECTARINES
Nectarines date back to about 1 600AD when they were first named in English. The name Nectarine, is derived from the Greek word “Nektar” meaning “Drink of the Gods” in both Greek and Roman mythology.
Peaches and nectarines are classified in Latin as Prunus Persica, with the variants of “Nectarina” and “Persica”.
DID YOU KNOW?
South African Nectarines are in season from October to March
Grown mainly in the Western Cape – this area is one of the richest fruit growing regions in South Africa. Nectarines are also grown in the Northern provinces.
|Total nectarine production:||Approximately 30000 Tonnes|
|Nectarine exports:||9352 Tonnes|
|On-farm employment:||2541 labourers
PEACHES & NECTARINES: WHAT’S THE DIFFERENCE?
- Peaches and nectarines are the same species, even though they are regarded commercially as different fruit
- The major difference is that peaches have a fuzzy skin surface while nectarines have a smooth skin
- As with peaches, nectarines can be white or yellow, clingstone or freestone
- On average, nectarines are slightly smaller and sweeter than peaches
A CHOICE OF GREAT FLAVOURS
CHOOSE YOUR FAVOURITE CULTIVAR
Nectarines can be white or yellow, clingstone or freestone with different flesh colouring. On average, nectarines are slightly smaller and sweeter than peaches
MAYGLO: Skin bright red and flesh light yellow. Good taste but slightly acid.
ALPINE: Bright red skin colour. Exceptional fruit appearance.
CRIMSON BLAZE: Bright red skin. Good fruit appearance, ideal for export
SPRING BRIGHT: A classic yellow flesh nectarine with a full red skin colour.
DONNARINE: Dark-red skin with yellow specs. Dark-yellow flesh with a good slightly acid taste.
FANTASIA: 75% Light red on a yellow background. Flesh bright yellow with a firm texture.
AUGUST RED: Red on a green-yellow background. Good taste with a firm stringy texture.
FLAMEKIST: Red blush on a green-yellow background. Flesh is yellow with red around the stone cavity. Good firm texture.
WICKEDLY DELICIOUS IDEAS WITH PEACHES & NECTARINES
Place halved yellow cling peaches in a baking dish. Fill the cavities with a teaspoon of butter and top with a tablespoon of soft brown sugar and a sprinkling of cinnamon. Bake 30 min at 180°C until soft and golden serve warm with cream.