Marinated Nectarines Recipe


Difficulty LevelEasyHealth IndexHealthy


 Nectarines4 Large (Ripe Pieces)
 Oranges1 Large
 Water200 Milliliter (Around 1/3 Pint)
 Dry vermouth4 Tablespoon

Nutrition Facts

Serving size

Calories 102 Calories from Fat 5

% Daily Value*

Total Fat 0.65 g1%

Saturated Fat 0.06 g0.29%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.5 mg0.1%

Total Carbohydrates 24 g8%

Dietary Fiber 4.5 g18.1%

Sugars 17 g

Protein 2 g4.4%

Vitamin A 12.7% Vitamin C 70.1%

Calcium 4.1% Iron 3.6%

*Based on a 2000 Calorie diet


1. Nick the stalk end of each nectarine; plunge into a bowl of boiling water for 45 seconds, then slide off the skins.
2. Pare the skin from the lemon and cut into matchstick strips. Squeeze the lemon juice into a large bowl and fill up with iced water. Put the prepared nectarines into the lemon water.
3. Peel the orange thinly, removing all the pith; chop the flesh into pieces, discarding any pips. Cut the orange peel into matchstick strips.
4. Put the orange flesh into the liquidizer with the water and vermouth; blend until smooth.
5. Lift the nectarines out of the lemon water and drain.
6. Put the nectarines into a shallow dish and spoon over the prepared orange and vermouth sauce. Cover and chill for 2 hours. (No longer, otherwise the nectarines are likely to discolour.)
7. Sprinkle with the strips of lemon and orange peel and serve immediately.