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Fruit of the Month: Nectarines

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Season the fillets with the salt and the pepper. In a large frying pan, heat the butter over medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan. Reduce the heat to low, cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when pierced with a fork.

Place a fillet on each plate, alongside the nectarines. Drizzle with any pan juices. Serve this with rice, if desired, accompanied by lime halves for squeezing.

Nutritional Analysis: Calories 482, Protein 66g, Fat 15g, Calories From Fat 28%, Cholesterol 175mg, Carbohydrates 18g, Fiber 3g, Sodium 251mg.

Santa Fe Chilled Nectarine Soup
Makes 5 (1-cup) servings
Each serving equals one 5 A Day serving
Source: California Tree Fruit Agreement


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.

Nectarine & Almond Breakfast Gratin
Makes 4 servings
Each serving equals one 5 A Day serving
Source: California Tree Fruit Agreement


1 Tbsp butter, cut into small pieces, plus an additional teaspoon
5 Tbsp sugar
¼ cup egg substitute
¼ cup milk
¼ cup all purpose flour
1/8 tsp salt
2 cup thinly-sliced nectarines
2 Tbsp coarsely-chopped almonds

Preheat an oven to 425 °F.

Using 1 teaspoon of the butter, grease an 8- or 9-inch gratin dish or other shallow baking dish, then sprinkle it with 1 tablespoon of the sugar. Arrange the fruit in the dish. In a bowl, combine the egg, milk, 1 tablespoon of the sugar, and the salt and whisk together. When well mixed, gradually whisk in the flour. Pour this cream-like batter over the fruit. Sprinkle the remaining 3 tablespoons of sugar, the butter, and the almonds over the top.

Bake until the batter is set, the butter melted, and the fruit cooked through, about 12 to 15 minutes.

Let stand about 10 minutes before cutting into wedges to serve.

Nectarines and almonds are a classic French combination and in this simple, but elegant dish they are prepared in a gratin. Essentially a thin, crepe-like batter is poured over the nuts and fruits, just enough to make a base that holds them together so they can be sliced. The fruit is dotted with butter, sprinkled with sugar and baked until the batter sets. Serve this warm, accompanied by your favorite breakfast foods.

Nutritional Analysis: Calories 173, Protein 5g, Fat 4g, Calories From Fat 21%, Cholesterol 5mg, Carbohydrates 31g, Fiber 2g, Sodium 117mg.


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