nektarin

Nektarin, also known as nectarine, is a smooth-skinned cultivar of the fruit Prunus persica, commonly called the peach. Nectarines are not a separate species; they arise from a genetic mutation that reduces or eliminates the hair-like trichomes on the fruit surface, producing skin without fuzz. They are genetically identical to peaches and share similar flavor, texture, and growing requirements.

Nectarines can be freestone or clingstone, and they come in yellow or white flesh. They are available in early, mid, and late-season varieties, and are grown in many of the same climates that suit peaches. Important commercial producers include China, Turkey, the United States (notably California), and several European countries. They require warm temperate conditions, well-drained soil, and regular irrigation.

Nutritionally, nectarines are low in calories and fat, and provide vitamins A and C, potassium, and dietary fiber. They have a fragrant aroma and a sweet-tart flavor, with flesh that ranges from juicy to crisp when fully ripe. Common uses include fresh eating, baking, canning, and preserves.

Harvesting occurs when color develops and fruit yields slightly to pressure. Post-harvest handling emphasizes cooling and controlled storage to extend shelf life. The term “nectarine” reflects the fruit’s sweetness, with historical cultivation in China and subsequent spread to Europe and the Americas from the Renaissance onward.