Nectarines
The peach (Prunus persica) is a deciduous tree, native to North-West China, in the region between the Tarim basin and the north slopes of the Kunlun Shan mountains, where it was first domesticated and cultivated. It bears an edible juicy fruit also called a peach. The species name persica refers to its widespread cultivation in Persia, whence it was transplanted to Europe. It belongs to the genus Prunus which includes the cherry and plum, in the family Rosaceae. The peach is classified with the almond in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell.Peaches and nectarines are the same species, even though they are regarded commercially as different fruits. In contrast to peach whose fruits present the characteristic fuzz on the skin nectarines are characterized by the absence of fruit skin trichomes (fuzz-less fruit); genetic studies suggest nectarines are produced due to a recessive allele, whereas peaches are produced from a dominant allele for fuzzy skin.China is the world's largest producer of peaches and nectarines.
Nectarines Pairs With:
Nectarines Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Nectarines have a natural sweetness that is similar to peaches, with undertones of honey and floral notes. |
| Sour | Nectarines may have a slight tanginess, but it is not a dominant flavor characteristic. | |
| Texture | Firmness | Nectarines have a firm texture when ripe, with a slight juiciness. |
| Tenderness | When ripe, nectarines have a tender flesh that is easy to bite into. | |
| Moisture | Nectarines are juicy fruits with a high water content, giving them a moist texture. | |
| Nutritional Value | Micronutrients | Nectarines are a good source of vitamins A and C, as well as potassium and dietary fiber. |
| Color | Natural Pigments | Nectarines have a vibrant orange-red skin with a yellowish-orange flesh. |
| Aroma | Volatile Compounds | Nectarines have a sweet and floral aroma, with hints of citrus and honey. |
| Chemical Composition | Acidity/Alkalinity (pH) | Nectarines typically have a pH level of around 3.5 to 4.0. |
| Cooking Behavior | Heat Conductivity | Nectarines have a high water content, which can affect their heat conductivity when cooking. |
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