Nectarines

Nectarines are a smooth-skinned cultivar of the species Prunus persica, closely related to peaches. They arise from the same genetic lineage as peaches, but carry a recessive allele that results in a glabrous (hairless) skin. The two fruits are often described as varieties of peach; the distinction is mainly in skin texture.

They exhibit similar fruit characteristics: a stone fruit with a single pit, can be freestone or clingstone, and flesh that is yellow or white. They vary in sweetness and acidity and may be consumed fresh, baked, grilled, or canned.

Grown in many temperate to subtropical regions, nectarines require warm, frost-free periods for flowering and a reliable growing season. Major producers include China, Italy, Spain, Turkey, Greece, and the United States (notably California). Harvest times are typically in summer; fruit should be handled gently to avoid bruising. At home, nectarines ripen at room temperature and can be refrigerated once ripe to extend shelf life.

Nutritionally, nectarines are mostly water and provide vitamin C and vitamin A, along with dietary fiber and small amounts of minerals. They are low in fat and calories and suitable for fresh eating, desserts, jams, and baking.

Originating in China, peaches and nectarines were cultivated in ancient times and spread to Europe and the wider world by the early modern era. Today, nectarine production forms part of the global stone-fruit industry.