The major difference is that nectarines lack the characteristic fuzz of peaches. Nectarines can also have a more tangy "zing" in their flavor.  Otherwise, peaches and nectarines are essentially thought to be the same since they come from the same family and genus (Prunus Persica). 

       As a rule, the flesh of clingstone peaches and nectarines holds tightly to the pit, while in freestone varieties, the flesh easily separates from the pit when the peach is halved and then twisted.  In semi-freestone varieties, the flesh easily separates from the pit once the fruit is fully ripened.

       Early in the growing season peaches and nectarines are clingstone, and they become freestone at the peak of the season.  Peaches remain freestone until the season is over; however, late varieties of nectarines become clingstone again.

       Clingstone peaches are used in commercial canning because machines are used to peel, pit, and slice them.  Freestone peaches are best used in pies, fruit salad, and eating fresh out of the palm of your hand.

       Peaches with white flesh are sweet and have little acidity to their taste, while yellow peaches have an acidic twang accompanied with a slight sweetness.

       At Sunny Slope, Bounty and Loring are the first of the freestone varieties to be harvested.

       When fruit is ripening it releases ethylene, a gas that helps it to soften.  To increase the process or soften peaches quicker, place the peaches in a brown paper bag and place a ripe banana inside.  Make sure not to layer the peaches because they are more susceptible to bruising as they become more ripe.  The closed bag and the ethylene from the ripe banana will get the peaches to soften quicker.

      Leaving the peaches out in room temperature will cause the peaches to ripen.  To slow this process down, place the peaches in the refrigerator.  The cold temperatures will slow down the aging process and keep the peaches more on the firm side for a few extra days.

       Peaches and nectarines provide good sources of potassium, carotenes, and natural sugars.  They also contain lycopene and lutein, two phytochemicals that are especially beneficial in the prevention of heart disease and cancer.  Peaches and nectarines are also a good source of Vitamin C, which is a powerful antioxidant and anti-inflammatory agent.

Peach, 1 large (raw)

Calories: 67.5

Protein: 1.1 g

Carbohydrate: 17.4 g

Total Fat: 0.14 g

Fiber: 3.1 g

Vitamin C: 10.3 mg