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.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
