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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains,

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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