This is the difference between peaches and nectarines

Every year, when nectarines and peaches are once again widely available in shops and at the market, I ask my children at the start of the season which ones I should bring home for them, and then a glazed look comes over their eyes. Suddenly, one of them shouts very loudly, ‘Peaches!’ and when I subsequently come home with them, she says, ‘Ewwww, they have little hairs on them’… Sigh. So once and for all: this is the difference between peaches and nectarines:

By the way, it’s not at all strange if you don’t know exactly either. We have your back! We’ve explained differences before, for example between currants and raisins, between Parmesan and Grana Padano, and more. And today, these stone fruits are up…

The skins are different

The first and biggest difference you notice between a peach and a nectarine is the skin. Nectarines often have more red in their skin, which is smooth and shiny. Peaches have soft, slightly fuzzy skin (which makes them very pettable, as far as I’m concerned). If you want to process the fruit further but don’t feel like peeling it, nectarines are more convenient to use because the fuzz on peach skin can make it a little tougher, for example in a pie.

The inside matters too

And what do they have in common? They’re both incredibly delicious fruits, at their juiciest in summer. And healthy! Peaches contain vitamins B3, B5 and E, and are rich in provitamin A. These help your body digest food and absorb nutrients from other foods. Nectarines contain lots of vitamin C, which is good for your immune system.

Another cousin

Another soft, fuzzy stone fruit is the apricot. It is generally smaller, with a more evenly soft orange or yellow colour and a small, smooth pit, unlike the large, grooved pits of peaches and nectarines. And it’s wonderfully delicious too, and at its best in summer.

Plenty of inspiration

Feeling inspired? Then find some inspiration here and make a delicious comfort breakfast with silky coconut pudding and grilled peaches! Or an easy yet beautiful little plate of burrata or mozzarella with peach and prosciutto. And for a top-notch cake, here’s the recipe for an Ottolenghi-style cheesecake with roasted apricots. Bring on the summer!

Also read:

• 7x summery peach
• Weizen vs. witbier: what’s the difference?
• Farmed salmon vs. wild salmon: what are the other differences?