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The only honeydew in Honeydew nectarines is in its name and coloring. Honeydew nectarines are petite, rounded, somewhat heart-shaped with a singular longitudinal groove running into the fruit's stem end. Their skin is smooth and blushed with tones of pale green. The fruit's flesh is aromatic, its texture semi-firm and it lacks the traditional succulence of a fully ripe yellow nectarine. The flavor is lean, somewhat immemorable and though it has nuances of nectarine flavor, it lacks in both sugar content and acid value, two characteristics that qualify a stonefruit's success.
Honeydew nectarines have a very short two to three week season in late summer.
All nectarines are genetically identical to peaches with the exception of the trait that gives peaches their fuzz. They are classified botanically as Prunus persica nucipersica, a stone fruit species within the genus, Prunus, alongside cherries, apricots, plums and almonds. The Honeydew nectarine has no actual traces of honeydew DNA, rather it is a hybrid between several white fleshed nectarines and a pale skinned nectarine varieties. The process requires controlled cross-pollination and the seeds from the cross-pollinated tree become the second generation trees that will bear the fruit of mixed parents.
Pair Honeydew nectarines with summer melons, berries and other stonefruit varieties. Perk up with citrus, add sweetness with heavy cream or ice cream, sugar and vanilla. Cook down to a compote and pair with bacon, stewed pork or chicken or dice, chill and add to a tuna poke with avocado, cilantro and lime.
All nectarines are native to China, where the first nectarine evolved as a mutation on a peach tree. The Honeydew nectarine was developed in the late 20th century by fruit grower, David Kamada of Ito Fruit Company in Reedley, California. They are bred through natural selection versus genetic breeding. The selection process takes longer, perhaps decades and multiple generations of fruit, which can be an economic burden, especially if the resulting fruit is more novel than delicious. The stonefruit industry has become blanketed with novelty and improved varieties to please consumer palate fatigue of "common" varieties, but research has proven that an ok plum is often more forgivable than a bad aprium. As Honeydew nectarines were first released to the general public in 2011, their commercial value is limited.
Recipes that include Honeydew Nectarines. One is easiest, three is harder.
|Pen & Fork||Honeydew Nectarine Smoothie|
|Oh My Veggies||Nectarine and Avocado Salad with Ginger-Lime Dressing|