White nectarines are a stone fruit and species within the genus, Prunus, alongside cherries, apricots, plums and almonds. Nectarines are the result of a natural occurring genetic mutation of peaches. There are dozens of white nectarine varieties, with names such as Arctic Rose and Heavenly White. The season for White nectarines continues to expand with the introduction of early ripening nectarines that have been developed to reach the same level of quality and sweetness of their mid and late-summer counterparts. Fun Tip: When nectarines go soft, don't throw them out. It's the perfect time to make a sorbet! Pit the fruit and slice coarsely. Toss into a blender with a few drops of lemon juice and optionally a teaspoon of honey. Blend until no large pieces remain. Pour into individual serving cups and freeze. Yum!!
Pluots have the initial appearance of a mottled plum. Most pluot varieties are extremely sweet, often spicy, low-acid fruits with a juicy, chin-dripping tender firm flesh, qualities that the fruit was developed to achieve. Fun Fact: The pluot is 60 percent plum and includes more than 20 varieties, each with a unique color and flavor.