For a long time, nectarines played almost no role in our kitchen. It wasn’t until Sascha and his wife’s children grew up and grabbed practically every nectarine they got in the summer – they still love nectarines to this day – that we realized what a great fruit it was.
Not only that the nectarine – a kind of peach mutation that nature created on a whim – is a wonderful refreshment on hot days and full to the brim with vitamins and potassium: It strengthens the nerves, protects the heart and calms the circulation. The vitamin B3 also has a mood-enhancing effect. From the chef’s point of view, however, the stone fruit impresses above all because it is juicy, sweet, tart and sour at the same time. This variety of properties makes them an ingredient that can be combined in many ways.
The nectarine is grown in Italy, France, Spain, Greece and the USA. But for some time now also in Germany, for example in the Altes Land near Hamburg, which is primarily known for its apples. When buying, make sure that the nectarine is always a little pressure-sensitive, which means it should give slightly when you gently press on it. Unlike bananas, mangoes or avocados, they do not ripen at home.
Nectarines are easy to process in almost any condition, so they don’t need to be fully ripe and soft when you buy them. A still somewhat hard nectarine, cut into thin wedges, is a crunchy ingredient for salads. Add some caramelized goat cheese and some nuts and you have a healthy, delicious lunchtime snack. The nectarine also goes well with roasted broccoli or cauliflower – with its sweet and tart note, it is a wonderful addition to slightly bitter vegetables and takes them to another level.
A few weeks ago we shared a recipe for a chimichurri, a traditional BBQ dip, here. A chimichurri can also be prepared based on nectarines. Summer is nearing its peak and, sadly, its end – celebrate it by introducing a new flavor to the barbecue.
Here’s how to make a nectarine chimichurri: Take two firm (but not too firm) nectarines. It’s always a bit like playing the lottery in the supermarket. If you lightly touch ten nectarines with your hands, you might discover one that will do. What you also need: the juice and zest of one lime. Two tablespoons of chopped fresh coriander. Two tablespoons chopped flat-leaf parsley. Two tablespoons finely chopped chives. 2 tablespoons toasted, chopped pine nuts (alternatively cashew or sunflower seeds). A clove of garlic, finely chopped. A teaspoon of tomato paste. Salt, pepper and a dash of Tabasco (green) if you like it spicy.
Halve the nectarine in half and twist the halves in opposite directions to separate them from the pit. Then cut the halves in half and remove any leftovers from the core. Then cut the flesh into slices, then the slices into small, fine cubes. Now mix all the ingredients together, stir well and season to taste. Leave in a sealed jar in the fridge for 48 hours.
The chimichurri from the nectarine can be stored in the refrigerator for up to three weeks. It not only tastes good with grilled meat, but also on toasted bread or with warm goat cheese and salad. It also goes well with pasta dishes. Crumble some blue cheese onto the pasta and top with nectarine chimichurri – a poem.
