The Difference Between Peaches & Nectarines, According To Produce Experts
Summer is stone fruit season, and you can find us adding them to salads, cocktails, and desserts. The produce section at your local supermarket is likely overflowing with different varieties of cherries, apricots, plums, and more.
And if hunting for the ripest fruit isn’t difficult enough, choosing which variety can be even harder. This is especially true when you have to choose between peaches and nectarines.
The two fruits have a lot in common: they’re similar in size, shape, color, and flavor. But what exactly is the difference between the two? Do they offer unique flavors and nutrients? Can they be used interchangeably?
We wanted to get to the bottom of it, so we asked experts to tell us all the differences between the two fruits.
What Are The Flavor And Texture Differences Between Peaches And Nectarines?
If you’ve ever confused the two fruits, you’re not alone. Peaches and nectarines are genetically identical, save for one single gene. This mutation that differentiates the two isn’t a result of genetic modification or a science experiment. “Nectarines are a mutation of a peach that occurred naturally,” says Brianna Shales, Marketing Director at Stemilt, a six-generation grower and packer of tree fruits.
“From our known information, we believe the peach came first,” says Gunner White, Vice President and Grower at Trinity Fruit Company in Fresno, California.
In fact, peaches are believed to predate human civilization. Archeological records of the fruit from as early as 8000 B.C.E. have been uncovered in southwestern China. Georgia peach producer Lane Southern Orchards says that nectarines are believed to have proliferated a few thousand years later.
“With the gene differentiation, the skin is what makes the two different,” White says. Peaches have the dominant gene, which is the reason behind the fruit’s fuzzy exterior. The recessive gene of nectarines is responsible for the smooth surface.
“Nectarines also tend to be smaller in size compared to peaches but look very similar when cut open,” Shales says, adding that the texture of nectarines is typically firmer than that of peaches.
But in terms of flavor, there isn’t really a difference. The ratio of sweetness to tanginess doesn’t vary between peaches and nectarines—it depends on the variety and color of the fruit.
“White peaches and nectarines have a white flesh, and are sweeter with less acidity than their yellow counterparts,” Shales says. “Yellow peaches and nectarines are a great balance of sweet and tang with lots of juice.”
What Are The Nutritional Differences Between Peaches And Nectarines?
Because the two fruits are so genetically similar, their nutritional profiles have a lot of parallels. Shales says peaches and nectarines are both great sources of fiber, potassium, and vitamins A, C, and E.
White adds that there are some marginal variations between the two fruits. “Peaches tend to have more vitamin C, vitamin B2, and vitamin K,” he says. “Nectarines, however, contain more vitamin B1, B3, B5, and folate.”
There are slight differences, but the different micronutrients aren't enough to make anyone prefer one fruit over the other from a health perspective.
Can You Use Peaches And Nectarines Interchangeably?
The short answer is yes. The taste and texture of peaches and nectarines are so similar that you can swap them out in any recipe. But although the variations between the two are slight, there are cooking applications that benefit more from certain stone fruits.
Because nectarines are usually more firm, they retain their shape better when cooked. This is especially useful when you’re grilling or sautéing the fruit.
Peaches, on the other hand, are a bit softer in texture and can break down when exposed to enough heat. It means that they may not stay as intact when mixed into a salad, but that’s far from being a deal breaker. It does, however, make peaches an ideal candidate for recipes where you want to achieve a soft, jammy texture—like in pie fillings, sauces, and preserves.
Both fruits have their unique benefits, but if you’re in a pinch, you can absolutely use one instead of the other in a recipe.
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