When it comes to appearances, peaches have a distinctive feature that sets them apart from nectarines – fuzzy skin. The velvety texture of a peach’s skin is a delight to touch, while nectarines have smooth and shiny skin dappled with yellow and orange.
We tested the differences between the two of these in our kitchen and when it comes to texture, peaches and nectarines are quite similar. We found that both of these stone fruits have firm, juicy flesh that bursts with flavor and juices that threatened to run messily down our arm when we took a bite.
Peaches and nectarines are not only delicious but they are also packed with health benefits. These stone fruits are low in calories and high in essential vitamins and minerals. They are an excellent source of vitamin C, which supports the immune system and promotes healthy skin. The dietary fiber in peaches and nectarines aids in digestion and helps maintain a healthy weight. Additionally, these fruits are a good source of potassium, which is important for regulating blood pressure and supporting heart health.
The Golden State’s warm climate, fertile soil, and expert farming practices contribute to its peaches and nectarines’ superior flavor, texture, and overall quality. Consumers can enjoy the freshest and most flavorful fruits by choosing California-grown peaches and nectarines while knowing they are supporting farmers and sustainable agriculture.
Have you ever heard of the classic dessert the Peach Melba? I hadn’t heard of it until recently and let me tell you, I think I’ve been missing out my whole life! This iconic summer dessert is made by assembling poached peaches, vanilla ice cream, and raspberry sauce. French chef Auguste Escoffier created this classic sometime between 1892 – 1893 to honor the Australian soprano Nellie Melba. Who also coincidentally has another classic dish named after her created by Escoffier, Melba Toast!
Halve nectarines. Remove pits if it is easy to do so, but if it is difficult leave them in until later.
We poached halved nectarines in a simple syrup made of sugar, water, vanilla bean, and freshly squeezed lemon juice. While it may look a bit involved, I assure you, this method of cooking fruit is quite easy.
A slotted spoon will help lower the nectarines without risk of splashing the hot liquid on yourself.
Poach the nectarines in the simmering liquid for 2-3 minutes perside until tender.
To test if the nectarines are cooked through and tender, pierce the cut edge with the tip of a knife.
The pits should now slip out easily with a small spoon.
Peel the nectarine by gently pulling at the cut edge. Ths skin will slip easily away from the flesh now.
Place raspberries in a food processor or blender.
Add 1-2 tablespoons of the nectarine poaching liquid to sweeten.
Add a squeeze of lemon juice.
Puree until no chunks of fruit remain.
Strain out the seeds by pouring the puree through a mesh strainer.
Use a spoon or spatula to work the mixture through the sieve.