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Botanical name: Prunus persica var. nucipersica




Nectarines grow only in cultivation, not wild. Today we can only speculate about where they came from. They are either a mutation from the peach or descendants of a cross between the peach and the plum. The triumphal march of this long-neglected fruit species began in the 1970s. Since then, their cultivation has increased continuously, above all in Italy, France, Spain and Greece.



Nectarines are in season from April to December. They are particularly abundant from June to October, and in August and September domestic nectarines are sold.


Appearance, taste, characteristics

The nectarine resembles the peach, both outwardly and in flavour. The decisive difference is the smooth skin and the firm pulp. The nectarine skin is yellow to red. The juicy pulp may be yellow or white, the latter usually being more aromatic. Some varieties taste sweet, others piquantly tart. In the middle of the fruit is a stone that, as a rule, is easy to remove.




100 g contain:


Nectarine, fresh

Energy (kcal)


Water (g)


Protein (g)


Fat (g)


Carbohydrates (g)


Fibre (g)


Vitamin C (mg)


Vitamin A (RE) (µg)


Folic acid (µg)


Potassium (mg)


Sodium (mg)


Calcium (mg)


Magnesium (mg)


Iron (mg)



Quality criteria, optimal storage conditions

When choosing nectarines you cannot go by their appearance. The colour of the fruit says nothing about quality or ripeness.

Nectarines almost always come from cold storage, so it is best to let the fruits sit for 1–2 days at room temperature to allow them to develop their aroma.

Handle nectarines carefully, as they are sensitive to pressure.

According to the degree of ripeness, nectarines can be kept in the refrigerator for about 1 week. The storage time is reduced to about 2 days at room temperature.


Form of consumption, use, processing, practical tips for preparation

Nectarines can be consumed like peaches, but the majority of them are eaten fresh.

To remove the skin, pour boiling water over the fruits and let them sit in it briefly. Then run cold water over them.



Whether the pulp comes away from the stone depends not on the ripeness but on the variety. With early varieties the stone always adheres to the pulp, while with middle and late varieties this is not necessarily the case.





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