Nectarines are available from midspring to late September, with a peak during July and August. Ripen underripe nectarines at room temperature. Speed up the process by placing nectarines in a paper bag with an apple; pierce the bag several places with the tip of a knife. Ripe fruit should be refrigerated and used within 5 days. A nectarine's flesh will discolor after being cut. If you're not combining the fruit with an ingredient containing acid (such as a salad dressing), dip the nectarine pieces quickly in and out of acidulated water (3 tablespoons lemon juice per quart of cold water) to prevent browning.

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