You might want to try something my grandmother invented. She liked bananas, but she didn't like them green and she didn't like them over-ripe. And you can't put them in the refrigerator because they turn black. She made a cooler, which kept them warmer than the refrigerator but cooler than room temperature, by putting some blue ice in the bottom of an ice chest, and she suspended the fruit over the blue ice with a sling or basket she made using the webbing from the bottom of a lawn chair, the kind with the wide webbing.
This works with ripe fruit that you don't want to let get over-ripe, and it works with under-ripe fruit that you don't want to ripen just yet. It just delays the process a little bit, but it might help you keep ripe nectarines.
I love nectarines, they are one of the few fruits that will continue to ripen after you buy them, like mangoes and bananas. I look at the skin, I select ones with golden tones to the skin, and a lot of red marking, they got a lot of sun and will be good when they ripen. Same thing with mangoes, if they are all green, or the least bit greyish, forget them, they won't be good when they ripen. |
