White nectarine

Look for a creamy white or pale yellow background rather than a green one, and press gently near the stem: it should yield slightly and smell fragrant. Avoid fruit with deep bruises or shrivelled skin.

Leave firm nectarines at room temperature until they yield gently to pressure. Once ripe, refrigerate them and eat within a few days; bring them back to room temperature before eating for a fuller aroma.

No: the thin skin is edible, so rinse the fruit and eat it whole or slice it with the skin on. To peel it easily for a smooth sauce, dip it in boiling water for about 30 seconds, then cool it in cold water.

Halve them and remove the stones, place cut-side up in a baking dish, and roast at 200 °C for about 15–20 minutes, until tender. They are good with yoghurt or spooned over porridge.

Their fragrant, sweet flesh works with creamy yoghurt, soft cheeses such as burrata, and savoury ingredients such as basil or prosciutto. Use slices in a summer salad, or bake them into a crumble or tart.

Yes. White-flesh peaches are the closest swap in fruit salads, tarts and crumbles; their skin is usually fuzzier, so peel them if you want a similar smooth bite. Yellow nectarines also work, with a more tangy flavour.

White nectarines are often perceived as sweeter and less tangy, while yellow nectarines tend to have a sharper, more acidic flavour. Both can be used in the same recipes.