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This item was last sold on : 02/11/19
Honeydew nectarines are small, averaging between 7 and 8 centimeters in diameter. They have a rounded, slightly heart-shape and a central groove that runs from the stem to the tip of the fruit. Honeydew nectarines have a very pale to light green skin, like the green-hued melon of the same name. The flesh is light green, meaty and juicy, with a sweet flavor. The pit at the fruits center is free of the flesh, and comes away easily.
Honeydew nectarines are available for a short time in the mid-to-late summer.
Despite its name, the Honeydew nectarine is not a cross between a honeydew melon and a nectarine. In fact, it is a hybrid between several white fleshed nectarines and a pale skinned nectarine variety. Botanically known as Prunus persica nucipersica, early nectarine varieties are said to have been green or pale skinned. It wasn’t until after the 1950s that the red blush on a nectarine became a symbol for ripeness and therefore, a desired trait. Green nectarines are more likely to be found in backyard gardens than in stores. An online trend suggests the illusive Honeydew nectarine pops up in select stores and among the reviews of online bloggers and foodies every few years.
Honeydew nectarines are a good source of vitamins A, B, C and E. They are also a source of fiber, calcium, magnesium and potassium. The fruits contain folic acid, iron and traces of vitamin K.
Honeydew nectarines are most often eaten fresh, due in part to their freestone nature, flavor, and size. The green-colored stone fruits make a unique addition to cheese or crudité platters. Add cut fruit to smoothies or juice blends. Use Honeydew nectarines to make a cabbage slaw for fish tacos, pork or chicken dishes. Pair Honeydew nectarines with summer melons, berries and other stonefruit varieties. Perk up with citrus or cook with onions, garlic and hebs for a compote. Honeydew nectarines will ripen quickly at room temperature and can be refrigerated for up to a week.
Green nectarines are rare, and do not tend to be commercially viable. The first recording of a green-skinned nectarine was in 1763 under the name Peterborough, a late-season variety from England. Another variety, called Sicilian nectar, is a clingstone variety only grown on the slopes of Mt. Etna. In Italian, it is called “sbergia” or “sberberia”. Because they are available in the month of August, they are also referred to as ‘Madonna of the Madonna’ or Madonna d’Agosto. Another pale-skinned nectarine variety found in the Mediterranean is called milorodaxino, or “apple peach”. These varieties are likely descended from light-skinned nectarine varieties brought to the Mediterranean region by the Arabs in the 10th century.
Honeydew nectarines were believed to have been the result of the cross-breeding of two other pale, green-skinned nectarine varieties. They were said to have been developed by David Kamada, in the late 1990s. The parent varieties were natural mutations, or sports, found growing on the branches of different cultivars. ‘Sports’ are oftentimes display the genetic remnants of ancient varieties. Kamada was involved in the growing and management of Ito Packing Co. a one-time, family run fruit packing company in the San Joaquin Valley. The family was one of the earliest to distribute a green nectarine variety from California. The pale-skinned nectarine is more likely to be spotted in a backyard orchard or at a local farmer’s market in California. Honeydew nectarines are not commercially produced on a regular basis and tend to be more of a novelty item. All peaches and nectarines have their origins in southeastern Asia.
Recipes that include Honeydew Nectarines. One is easiest, three is harder.
|Pen & Fork||Honeydew Nectarine Smoothie|
|Pen & Fork||Honeydew Nectarine Smoothie|
|Oh My Veggies||Nectarine and Avocado Salad with Ginger-Lime Dressing|