Nectarines vs. Peaches: What’s the Difference?
Updated: Feb. 08, 2024
In the nectarine vs. peach debate, the differences are mostly skin deep.
Stone fruit season is hard to beat. There’s nothing like heading into the market to see the stalls full of fresh apricots, cherries, plums, peaches and nectarines, knowing you’ll leave with a bag of juicy fruit. Each variety in the prunus genus contains a large pit in its center, but they all have a unique flavor and texture. When comparting nectarines vs. peaches, though, are strikingly similar to one another.
Wondering which one you should pick up for your favorite pie, crisp or cobbler recipe? We can help with that.
What Are Nectarines?
Nectarines are actually a type of peach, which makes it confusing to understand the difference between the two. They have very similar flavors, so the easiest way to distinguish a nectarine is by its skin. Nectarines are smooth and have a slightly firmer texture than peaches. You’ll find them in the grocery stores between May and October, but they’ll probably show up at your local farmers market between July and August.
Their firmer texture makes nectarines an excellent fruit for the grill. Serve grilled nectarines with cheese as an appetizer, on a salad for dinner or over ice cream for dessert.
Recipes to Make with Fresh Nectarines
Fruit 'n' Cake KabobsA neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Fruit Salad Salsa with Cinnamon Tortilla ChipsSalsa with strawberries, blueberries and nectarines makes a refreshing side dish. We scoop it up using tortilla chips sprinkled with cinnamon and sugar. —Adan Franco, Milwaukee, Wisconsin
Nectarine, Basil and Clementine Infused WaterNectarine and basil may sound a little strange, but trust us, this combination is a real winner. A few slices of clementine seal the deal. —Taste of Home Test Kitchen
Grilled Honey-Balsamic Glazed FruitOne summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Grilled Nectarine & Cheese CrostiniAt our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
Grilled Stone Fruits with Balsamic SyrupGet ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Baked Nectarine Chicken SaladFolks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. —Faye Robinson, Pensacola, Florida
Nectarine Plum CrispsA fusion of late-summer fruits, these crisps make a simple dessert—and what's left can be kept for breakfast. Look for apple crisp mix in the produce department of your grocery store. —Nicole Werner, Ann Arbor, Michigan
What Are Peaches?
Unlike nectarines, peaches have fuzzy skin and usually boast a softer texture. You’ll find several different varieties of peaches, each with their own flavor characteristics. For starters, some peaches are clingstone (with the pit clinging to the flesh) and others are freestone (where the pit falls out freely). They can also have firmer, more acidic yellow flesh or softer, low-acid white flesh. The yellow-fleshed varieties are better for canning, and many say that white-fleshed peaches are sweeter. Like nectarines, peaches are generally available between late April and October, depending on the state where they’re grown.
Use fresh peaches in savory recipes like salads and salsa, or take advantage of their sweet flavor to make an unforgettable peach pie.
Recipes to Make with Fresh Peaches
Golden Beet and Peach Soup with TarragonOne summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Pretty Peach TartWhen ripe peaches finally arrive at local fruit stands, this is the first recipe I reach for. The tart is perfection—a delightful way to celebrate spring's arrival! You can make the tart with other varieties of fruit, too. —Lorraine Caland, Shuniah, Ontario
Peach-Blueberry Crumble TartThis easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. —James Schend, Culinary Deputy Editor, Taste of Home
Pretty Peach JamThis homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. —Theresa Beckman, Inwood, Iowa
Peach Cobbler Dump CakeThis is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. —Keri Sparks, Little Elm, Texas
Slow-Cooked Peach SalsaFresh peaches and tomatoes make my salsa a winner over store-bought versions. As a treat, I give my coworkers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio
Here's how to freeze peaches during peak season so you can enjoy ripe and juicy peaches all year long.
Peach BruschettaAs a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California
Slow-Cooker Peach CrumbleI look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. —Colleen Delawder, Herndon, Virginia
Just Peachy Pork TenderloinI had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. —Julia Gosliga, Addison, Vermont
Baked Peach PancakeThis dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
Pickled PeachesFresh peach quarters soaked in vinegar, sugar and warm spices are a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
Rich Fruit KuchensThis German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Georgia Peach Ice CreamMy state is well known for growing amazing peaches. This ice cream has been a family favorite for more than 50 years! —Marguerite Ethridge, Americus, Georgia
Raspberry Peach Puff PancakeHere's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals. —Taste of Home Test Kitchen, Milwaukee, Wisconsin.
Raspberry Peach JamWhen my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta
Grilled Honey-Balsamic Glazed FruitOne summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Peaches & Cream Jelly RollCake rolls make a lovely presentation for a party, and they are simple to cut into even slices. My father taught me how to make them, and sometimes we get together and make them for family and friends. —Malena Coleman, Rockville, Indiana
Which Fruit Is Better?
Since these two stone fruits have such similar flavor profiles, you should really buy whichever one is freshest. Pick them up and give them a deep whiff: The one that smells more fragrant is the one to buy. If you do end up with underripe stone fruit, store them in a closed paper bag on the kitchen counter. Once they’re ripe, it’s best to eat them within a day or two, although you can extend their shelf life by a few days by storing them in the crisper drawer of your refrigerator.
If you love peaches and nectarines, you’re probably a fan of other stone fruit, too. Learn more about other types of stone fruit with our ultimate guide.
More Ways to Love Stonefruit
Originally Published: June 16, 2020
