are the fruits of the peach tree (Prunus persica L. Batsch.), An arboreal plant closely related to other fruit trees grown in Italy, especially in the central regions, such as those that produce: plums, apricots, cherries, black cherries, almonds, etc. Peaches are typically summer fruits, aromatic, with a sweet taste and rich in water, fiber, mineral salts and vitamins. There are different types, which differ in size, adhesion of the core to the pulp, color of the paste - white, yellow, orange -, color of the skin and superficial presence of hair.
Nectarines ( Prunus persica var. nucipersica ) are one of these varieties. They are distinguished by a genetic mutation that gives them smooth skin rather than the characteristic velvety peel of peaches. Genetically, if it weren't for these distinctions, they would otherwise be identical. Like all peaches, nectarines can have yellow or white flesh. Different types of nectarines are grown. The fruits of the various cultivars are very similar, since the peel (exocarp of the pericarp) is always smooth - without trichome - and reddish more or less mottled with yellow. The inner core (seed wrapped by the endocarp of the pericarp) can be free or well attached to the edible part. Nectarines do not have a high content of purines, but an excess of fructose can promote the retention of uric acid.
Peaches, compared to nectarines, are slightly richer in calories, carbohydrates and sugars. However, these fruits have remarkably similar nutritional profiles. They are both quite rich in natural sugars, contain a fair amount of fiber and provide small amounts of micronutrients such as potassium and vitamins A, C and E.
, being free of cholesterol and significant amounts of saturated fat. However, during the summer season it is easy to consume it in abundance because of its thirst-quenching and sweetness. This can have undesirable repercussions on blood sugar, triglyceridemia and body weight. Peaches contain a good dose of fiber, as long as they are eaten with the peel; in the absence of the latter, the quantity is halved. The vitamin portion of the peaches is discrete and mainly affects the provitamins A or equivalent retinol. At the same time, the saline profile benefits from an excellent concentration of potassium.
and delicious raw. If you want to be more creative, they both can boast of many culinary uses thanks to their different textures and flavors. Since nectarines are firmer, they are better for cooking. Grilled nectarines are a popular summer dish that you can add to salads or desserts. Common peaches, on the other hand, are preferable for baked dishes with a soft consistency such as cakes, sauces, jams and candied fruit. Both varieties can be canned and used to prepare jams, juices, centrifuges, ice creams, slushes, desserts, extracts, smoothies.
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