Fruit

Nectarine

ネクタリン　ねくたりん

Also known aszubaimomo, momo

At its best in Jul, Aug

Nectarine (nectarine), Japanese fruit
Nectarine (zubaimomo) is at its best in Jul, Aug. It is in the market from Jun to Sep.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Nectarine: Eaten fresh

Eaten fresh

Cut into wedges with the skin on; with no fuzz, there is no need to peel.

Nectarine: With prosciutto

With prosciutto

Wedges topped with prosciutto; sweet meets salty.

Nectarine: Compote

Compote

Poached with the skin on, the syrup turns pale pink.

Nectarine: Smoothie

Smoothie

Blended with yoghurt.

How to choose

Red, glossy and fragrant. Ready to eat when slightly soft to a gentle press.

Storage

Ripen firm fruit at room temperature; once soft, refrigerate and eat soon.

Main areas

Good to know

A fuzzless variety of the peach, called "oil peach" in Chinese. Its flesh is firmer than a peach and has sourness as well as sweetness. The name comes from nectar, the drink of the gods in Greek myth. Nagano is the main producer.

Back to the calendar

At their best around the same time