There are over 100 varieties of nectarines, the fuzzless variety of peach. Nectarines, like peaches, are said to have originated in China over 2,000 years ago where they were developed from a peach by a natural mutation. This stone fruit, and relative to the cherry, was then cultivated in ancient Persia, Greece and Rome.
The word nectarine means ‘sweet as nectar’ or ‘food of the gods’ and we agree... biting into a juicy nectarine tastes like sweet summertime.
Why should you eat more nectarines? They are great sources of beta-carotene, vitamin C, and lutein, all nutrients that offer tremendous benefits. They can enhance immunity, protect vision, and prevent numerous deadly diseases. Let’s get into the details.
- According to research, incorporating nectarines regularly into your diet and eating the whole fruit can help fight against the formation and creation of brain tumors.
- Nectarines contain bioactive components, like phenolic compounds, that help combat diabetes, inflammation, and obesity, which means they not only help fight against diabetes but also prevent heart disease.
- Nectarines provide antioxidants and compounds to benefit the skin. Beta-carotene, a precursor of vitamin A, is instrumental in protecting the skin against damage caused by exposure to UV radiation. Vitamin C contributes to collagen synthesis, helping keep the tissues toned.
- Nectarines contain chemicals known as lutein and zeaxanthin, two essential compounds found inside the human retina. With these two chemicals, you can potentially decrease the risk of diseases such as cataracts and natural age-related deterioration in the macula of the eyes.
- Nectarines are rich in fiber. This fiber feeds probiotics in the gut and fights against several abdominal ailments, including stomach and colon cancers.
Get ready to dive into summer dinner parties with these amazing fried mozzarella, basil & nectarine stacks from Half Baked Harvest. We’re obsessed with this recipe...try it and you will not regret it.
- 4 large nectarines, sliced into rounds
- 12 leaves large basil
- 12 ounces fresh mozzarella, sliced into 8 thick round slices
- 1 cup panko bread crumbs
- 1/4 cup flour
- 1/3 cup parmesan cheese, grated
- 2 eggs, beaten
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- Balsamic glaze
- In a large bowl, combine panko, flour, parmesan, salt, pepper, and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it with the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
- Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to 2 minutes until just warmed, but still somewhat firm. Alternately, you can also grill the nectarines directly on the grill. Keep the nectarines warm.
- Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
- To assemble, place one nectarine on a plate, top with 1 slice of fried mozzarella, and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garnish with basil and freshly grated pepper. Drizzle the balsamic glaze over.