Organic Peaches Nectarines

The “nut” peach with smooth, shiny skin: concentrated sweetness, intense aroma, firm pulp

The nectar of the gods in a plant-based version: the perfect fruit for creative, sweet and savory cuisine.

Organic Nectarines: Authenticity and Artisanal Flavor

Le Organic Peaches Nectarines They are a surprising variety of the large peach genus, distinctive for their perfectly smooth, shiny and thin skin — completely devoid of the typical fuzz of classic peaches. Grown under controlled conditions organically grown products, introduce one intense yellow-gold pulp (although there are white-fleshed varieties), firmer and more compact compared to traditional peaches, from concentrated aromatic flavor and more intense sweetness. The nectarine (also called “peach nut” o “brugnola” in some Italian regions) owes its name to the nectar of the gods of Greek mythology, in homage to its particular sweetness and perfume. smooth skin This is its most appreciated advantage in the kitchen: it is eaten without peeling, maintains its shape and color better during cooking, and gives a more refined aesthetic to all signature preparations. A peach elegant, versatile, contemporary.

The roots of the Nectarine lie in a spontaneous mutation in ancient China.

La nectarine peach (Prunus there. nutpersica) is not a different species from traditional fishing: it is a natural and spontaneous genetic mutation of classic peach, in which a single recessive gene is responsible for the hair loss of the peel. The mutation is documented in China for over 2.000 years, where nectarines were grown as a local variety alongside the traditional peach. The term “nucipersica” (from the Latin “nux” = walnut + “Persian” = peach) derives from the appearance of the peel, similar to that of a large smooth walnut. The modern name “nectarine” was coined in England in early seventeenth century, when the botanist John Parkinson in his horticultural treatises of 1629 (Paradises in the Sun Paradisus Terrestris) described them for the first time in Europe, comparing their sweetness to “nectar of the gods” of the Greek Olympus. The global commercial diffusion of the nectarine occurred only in the 60s-70s, when Californian fruit growers developed more resistant and productive varieties. Today Italy is among the main European producers: theEmilia Romagna and Lombardy, the Campania, the Sicilia and Piedmont they are the districts of excellence, with the Romagna PGI Peach and Nectarine as the highest territorial recognition.

Choosing Nectarines means choosing antioxidants and concentrated sweetness.

Nectarines offer slightly higher nutritional benefits to classic peaches: the firmer pulp and the smooth edible skin allow for to preserve in its entirety nutrients, especially the Vitamin C and polyphenols of the peel (anthocyanins and flavonoids concentrated in the superficial layers). They provide beta-carotene (precursor of vitamin A, ally of eye/skin/tanning health), B vitamins, Vitamin E, Potassium, Magnesium, soluble fibers e pectin. The water content is very high (86-89%), which makes it a thirst-quenching fruit by the author. The concentration of natural sugars It is slightly higher than traditional peaches (which makes them particularly popular with children), with a low caloric value (44 kcal per 100 g). Naturally Vegan, gluten free, low-calorie and versatile: a fruit suitable for any diet.

How to Best Use: Organic Nectarines

• FRESH WITH THE PEEL AND GOURMET SUMMER SALADS
  The most used elegance of Nectarines and to taste them fresh with the peel, preferably unpeeled to preserve polyphenols and fiber. The smooth, thin skin is perfectly edible, provides a pleasant color contrast, and enhances the fruit's nutritional value. Cut into wedges or cubes, they are splendid in gourmet summer salads: try them with Lazio buffalo burrata, Rucola, basil leaves and a drizzle of balsamic vinegar — a signature salad worthy of a Michelin-starred restaurant. For a refined appetizer, combine them with slices of Organic Raw Mountain Ham from Tuscia —an Italian variation of the classic melon-ham, with a perfect balance of sweetness and flavor. Also delicious on a Organic Fiordilatte Mozzarella hand-crushed with EVO oil and Organic Arugula Pesto.
• SIGNATURE GRILLS AND BARBECUES: PAIRINGS WITH WHITE MEATS AND CHEESES
  Nectarines are suitable beautifully cooked on the grill Thanks to their smooth skin and firm flesh, they hold their shape perfectly: cut them in half, remove the stone, brush them with extra virgin olive oil, and grill them for 3-4 minutes per side on the grill or in a grill pan. Serve them. lukewarm as an accompaniment to grilled white meats (chicken roast, turkey, guinea fowl) or grilled fish. For a signature sweet-savory dessert, pair them with a freshly broken Burrata, a few leaves of fresh basil and a drizzle of warm honey. For vegan cooking, marinate the half caps in oil, maple syrup, and cinnamon and cook in a pan or in the oven for a refined snack.
• JAMS, RUSTIC CAKES AND BAKED DISHES
  La firm pulp , edible peel make Peaches Nectarines perfect for baked preparations, where classic peaches tend to fall apart. For a rustic nectarine cake, arrange unpeeled nectarine segments on a base of shortcrust pastry or shortcrust pastry, sprinkle with ground cinnamon and organic cane sugar, and cook at 180°C for 35 minutes — the pink color of the skin during cooking creates a spectacular visual effect. Also splendid in crumblein tatinin clafoutis French. For homemade jams, the natural consistency of the pulp guarantees optimal gelling thanks to the pectins: chopped peaches + sugar (ratio 1:0,5) + lemon zest, cook for 35-40 minutes. They are also perfect for preserves in syrup in sterilized jars for winter pantries.

Ingredients

Peaches Nectarines (Prunus there. nutpersica) fresh seasonal, from organic farming.

Conservation and Maturation

Nectarines are climacteric fruits: they continue to ripen even after harvest. They may arrive still slightly firm and ripen at home, or they may be received fully ripe. Store at room temperature (18-22°C) for full ripeness: in 2-4 days they will develop their best flavor. Ripeness is assessed by the slight yield when pressed with a finger near the stem and by an intense aroma. Do not refrigerate when still firm.The cold stops ripening and makes them floury, altering their consistency. Once ripe, they can be stored in the refrigerator. for 3-5 days; ideally, consume at room temperature for full aromatic appreciation. Compared to classic peaches, nectarines keep slightly better thanks to the smooth skin which is more protective. For long-term preservation, they are perfect for preserves in syrup, jams e freezing after cutting (no need to peel: the edible peel makes preparation easier).

Nutritional values ​​(indicative average values ​​per 100g of pulp)

• Energy: 184 kJ / 44 kcal
• Fat: 0,3 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 10,5 g (of which sugars: 9 g)
• Fiber: 1,7 g
• Protein: 1,1 g
• Salt: 0 g

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