July Fruit of the Month!!!

The Center for Disease Control and Prevention (CDC) highlights a fruit and vegetable each month. The chosen fruit for July is:

The Nectarine

Commonly showcased side by side with peaches, nectarines are a similar, but yet different fruit. The best way to identify the difference between a nectarine and peach is by the lack of fuzz on the nectarine.

Nectarines, like peaches, most likely originated in China more than 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries, and were introduced to America by the Spanish. Today, California grows over 95% of the nectarines produced in the United States.

Nectarines are smaller and smooth skinned golden yellow with large blushes of red. Their yellow flesh has a noticeable pink tinge, with a distinct aroma and a more pronounced flavor. There are more than 100 varieties of nectarine, in freestone and clingstone varieties. In freestone types the flesh separates from the 'pit' easily, while clingstone types cling to the 'pit.' Nectarines are more delicate than peaches and bruise very easily.

Nectarines are low in calories with no sodium or cholesterol. To learn more about the nectarine click here.

Santa Fe Chilled Nectarine Soup
Makes 5 (1-cup) servings
Each serving equals 1/2 cup of fruit or vegetables
Source: California Tree Fruit Agreement

Ingredients

2 lbs (8 small) nectarines cut up
1 cup apple juice
1 cup cranberry cocktail juice
½ tsp salt
½ tsp red pepper flakes
1 Tbsp balsamic vinegar
¼ cup fresh cilantro leaves

Combine nectarines with juices, salt, pepper flakes and vinegar in electric blender. Whirl until smooth and blended. Add cilantro leaves and whirl in a stop-and-go fashion a few seconds, just to chop.

Nutritional Analysis: Calories 162, Protein 2g, Fat 1g, Calories From Fat 6%, Cholesterol 0mg, Carbohydrates 39g, Fiber 4g, Sodium 195mg.