Things to Know About Peaches and Nectarines | Calories and Nutrition Facts

Things to Know About Peaches and Nectarines | Calories and Nutrition Facts

Peaches and nectarines are among the most delicious summer fruits. Peaches need plenty of sun to ripen them and grow in France, Spain and Italy. There are yellow-, pink- and white-fleshed varieties, with velvety skin. Nectarines are smooth-skinned, with all the luscious flavor of peaches. They also come in yellow and white varieties and, like peaches, the white nectarines have a finer flavor. Nectarine; is a relative of Mrs. Peach, with a smoother skin. There are several varieties. Delicious stoned summer fruit!

How to Choose Peaches and Nectarines

Peaches are in season during the Mediterranean summer. Make sure they are ripe, but not too soft, with unwrinkled and unblemished skins. Look for bruise-free specimens that just give when squeezed gently. They should have a sweet, intense scent. Peaches and nectarines bruise very easily, so try to buy those that have been kept in compartmented trays rather than piled into punnets.

How to Serve Peaches and Nectarines

A nectarine or peach makes the perfect dessert, either fresh or baked. Some people prefer nectarines to peaches as a dessert fruit because they do not require peeling. Peaches and nectarines are interchangeable in cooked dishes. They can both be macerated in fortified wine or spirits or poached in white wine and syrup. They also go well with almonds.
Peaches are also delicious served with raspberries, or made into fruit drinks and ice creams and sorbets.

How to Store Peaches and Nectarines

Do not keep peaches and nectarines for more than a day or two. If they are very ripe, store them in the fridge.
NUTRITION FACTS
Amount per 100 grams of peaches (Scroll below for nectarines)
Calories 39.0 kcal Total Carbohydrate 9.9 g  – Dietary Fiber 1.5 g  – Sugars 8.4 g Vitamin A 326 IU Vitamin C 6.6 mg Vitamin E 0.7 mg Niacin 0.8 mg Pantothenic Acid 0.2 mg Choline 6.1 mg Calcium 6.0 mg Magnesium 9.0 mg Phosphorus 20.0 mg Potassium 190 mg Fluoride 4.0 mcg
Course Cooking 101, How To, Ingredients
Keyword Practical Tips