Yellow nectarine

Choose one that smells sweet and gives slightly when you press gently near the stem. A green tinge or a rock-hard feel usually means it needs more time to ripen.

Leave firm fruit at room temperature, out of direct sun; putting it in a paper bag can help it ripen sooner. Once ripe, keep it in the fridge and eat it within a few days for the best texture.

Yes: the skin is edible, so wash the fruit under running water and eat it whole or slice it without peeling. If you prefer it peeled, briefly blanch it in boiling water, then cool it in cold water and slip off the skin.

Halve it and remove the stone, brush the cut sides lightly with oil, then grill cut-side down over medium-high heat for about 3–4 minutes, until marked and tender. Serve with yoghurt, or alongside grilled meat.

Yes. Slice ripe fruit, remove the stone, and freeze the pieces in a single layer on a tray; transfer them to a sealed container once solid. Use the thawed fruit in smoothies, compotes or baking, as it will be softer than fresh.

A nectarine has smooth skin, while a peach has the familiar fuzzy skin; both have a stone and can be used in similar recipes. Yellow nectarines have 11 g of carbohydrate per 100 g, compared with 9.8 g in yellow-flesh peaches.

They work well sliced into a fruit salad, baked in a crumble, or cooked into a quick compote. For a savoury dish, pair them with rocket, soft cheese and toasted nuts.

No: remove and discard the hard stone, and take care not to crack or chew it. Cut the fruit into small, manageable pieces for young children, and supervise them while eating.