The plant, in all respects is like a peach tree. A delicate, short lived, deciduous tree, belonging to the rose family. The nectarine tree bears small rose pink flowers.

There are two basic types of nectarine: white flesh and yellow flesh. There are also varieties of both white and yellow fleshed nectarines that are called sub-acid. These have a low acid content in the flesh and are therefore sweeter. There are dozens of varieties of both white and yellow-fleshed nectarines, and each variety is harvested over about a three week period. Both white flesh and yellow flesh nectarines are generally available from late November to March.

Sliced in salads used in cheese and fruit platters, compote, or eaten fresh, nectarines are a refreshing alternative.

Nectarines can be cultivated in the same way as the peach, bearing in mind that they are not quite so hardy and need more water at the roots while the fruit is developing.

The best nectarines are produced, like peaches, where the summers are warm and dry, as wet weather near harvest promotes brown rot.

A free draining soil is preferred as nothing kills the trees faster than a period of waterlogging.

Nectarine is a variety of the same species as the peach. Originating in China, the name is believed to have been derived from ‘nectar’, the drink of the Gods, because of the delicious and unusual flavour of the fruit.

Types:

White flesh
- Yellow to red skin with white flesh often flecked with red
- There are over 20 varieties commonly grown
- Sub-acid white nectarines are low in fruit acids and taste sweeter
- Available from late November to mid-March
- Arctic Star and Bright Pearl are typical varieties

Yellow flesh
- Yellow to red skin with yellow flesh often flecked with red
- There are over 20 varieties commonly grown
- Yellow nectarines are more common than white-fleshed
- There are many sub-acid varieties, meaning they have a low acid content and taste sweet
- Available from late November to mid-March
- Grand Sweet, Red Gold and Fairlane are typical varieties