Fruit
Nectarine
Nectarine is a smooth-skinned peach (Prunus persica var. nucipersica)—same species, lacking the fuzzy peel—available in yellow- and white-fleshed, freestone and clingstone types. Ripe fruit yields gently at the shoulder, smells fragrant, and tastes intensely peachy with a slightly sharper skin note. Colour blushes vary by cultivar and are not a perfect ripeness test alone. Eat out of hand, grill halves, bake into tarts, or slice into salads and salsas. The smooth skin is usually left on. Bruising shows more clearly than on peaches, so handle gently. California, Spain, Italy, Chile, and Australia lead seasonal supply; tree-ripe flavour rarely survives long shipping, so local peak fruit outperforms hard imports for dessert.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.25 mg
- Salt 0.01 g
- Total Carbohydrate 12.6 g
- Dietary Fibre 1.86 g
- Total Sugars 10.2 g
- Complex / starch 1.01 g
- Protein 0.86 g
- Water 83.8 g
- Energy 54.8 kcal
- Water 83.8 g
- Carbohydrates 12.6 g
- Sugars 10.2 g
- Monosaccharides 7.12 g
- Disaccharides 3.05 g
- Starch 1.01 g
- Amylose 0.25 g
- Amylopectin 0.76 g
- Digestible Starch 0.86 g
- Resistant Starch 0.1 g
- Fibre 1.86 g
- Soluble Fibre 0.65 g
- Insoluble Fibre 1.21 g
- Protein 0.86 g
- Plant Protein 0.82 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Vitamins 69.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.34 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 17.6 µg
- Vitamin C 24 mg
- Vitamin E 0.35 mg
- Vitamin K 5.7 µg
- Minerals 470 mg
- Major Minerals 463 mg
- Trace Minerals 6.8 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 24 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.34 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 17.6 · vitamin-e: 0.35 · vitamin-k: 5.7 ·
Minerals
Sodium: 5.25 · Potassium: 419 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Nectarine was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Nectarine types and preparations into new climates and cuisines.
Modern production, storage, and transport made Nectarine a regular purchase far from where it is grown or raised.
Cooks now treat Nectarine as both staple and specialty, with more attention to provenance, variety, and form.