nectarine

A variety of aromatic peach of ancient origin, having a smooth, waxy skin.

[From obsolete nectarine, sweet as nectar, from NECTAR.]

A smooth-skinned, fuzzless form of peach, Prunus persica. The nectarine's, lack of pubescence is a simple recessive genetic characteristic. Classically, the fruits were thought of as being somewhat smaller, softer, and richer in flavor than those of the peach. More recently developed cultivars, however, approximate fresh-market peaches in size and firmness but are not usually superior in flavor.

California is practically the sole commercial producer of nectarines. There is a considerable number of plantings in irrigated areas in south-central Washington. See also Fruit; Fruit, tree; Peach; Rosales.

Smooth-skinned peach (Prunus persica var. nectarina). One medium-sized fruit, 150 g weighed with stone, provides 3 g of dietary fibre and is a rich source of vitamin A (as carotene); a good source of vitamin C; a source of copper; supplies 70 kcal (300 kJ).

[nehk-tah-REEN] The nectarine's flesh is sweet, succulent and firmer than that of its relative, the peach. When ripe, its smooth skin is a brilliant golden yellow with generous blushes of red. Nectarines are available from midspring to late September with a peak during July and August. Look for fragrant, brightly colored fruit that gives slightly to the touch. Avoid those with bruises or other blemishes as well as those that are hard or overly green. Slightly underripe nectarines can be left to ripen at room temperature for a couple of days. Ripe fruit should be refrigerated and used within 5 days. They're wonderful eaten out of hand and can be used in salads, a variety of fresh and cooked desserts and as a garnish for many hot and cold dishes. Nectarines contain a fair amount of vitamins A and C.

(click to enlarge)
Nectarine (Prunus persica var. nectarina) (credit: J.C. Allen and Son)

Smooth-skinned peach (Prunus persica ‘nectarina'), grown throughout warmer temperate regions. They result when some peaches self-pollinate or are crossed so that they express a genetic factor for smooth skin. Nectarines are commonly eaten fresh or cooked in desserts and jams; they are a good source of vitamins A and C.

For more information on nectarine, visit Britannica.com.

Dansk (Danish)
n. - nektarin

Nederlands (Dutch)
nectarine

Français (French)
n. - nectarine, brugnon, brugnonier

Deutsch (German)
n. - Nektarine

Ελληνική (Greek)
n. - (φυτολ.) μηλοροδάκινο, νεκταρίνι

Italiano (Italian)
nettarina

Português (Portuguese)
n. - nectarina (f)

Русский (Russian)
нектарин

Español (Spanish)
n. - nectarina, pelón

Svenska (Swedish)
n. - nektarin

中文（简体）(Chinese (Simplified))
油桃

中文（繁體）(Chinese (Traditional))
n. - 油桃

한국어 (Korean)
n. - 복숭아

日本語 (Japanese)
n. - ネクタリン

العربيه (Arabic)
‏(الاسم) نوع من الدراق‏

עברית (Hebrew)
n. - ‮נקטרינה, אפרסק-שזיף‬

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