Nectarines, cousin to the peach, were possibly named after nektar-meaning “drink of the gods”.

More than 150 nectarine varieties exist, each one varying slightly in size, shape, taste, texture, and color.

Ranging from a light golden yellow with a reddish blush to almost entirely red, nectarines are a good source of vitamin C and also contain flavonoids.

HEALING TIP: Because nectarines are on the Dirty Dozen, be sure to always pick organic.


Glycemic Index=42
Glycemic Load=5
Antioxidant Score (ORAC)=750

Selecting and Storing Nectarines

Choose fragrant, brightly colored nectarines that give slightly to gentle pressure. Ripe fruit should be refrigerated and used within a week.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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