In fact, the only real difference between a nectarine and a peach is the texture of the skin – a single genetic mutation gives the peach its signature fuzzy skin, while the nectarine is smooth and hairless. Demand for this juicy fruit has resulted in the hundreds of different peach and nectarine varieties eaten around the world today, with over 60% still produced in China.

Peaches work best as dietary sidekick, bringing a moderate serving of several key vitamins and minerals. Eating just one medium-sized peach will give you 10% of your daily recommended intake of fiber, as well as 17% of the recommended dose of vitamin C and 10% of vitamin A. The beta-carotene in peaches converts to vitamin A after digestion and is then used in different ways throughout the body, including white blood cell production in the immune system and protein formation in the eyes. 
 

Cooking with peaches

Although delicious raw, peaches are often blended into smoothies, baked into cobblers and pies, and preserved into jams and jellies. A lesser-known trick to peach preparation is grilling. Grill peach halves over medium heat for 4-5 minutes on each side to create the perfect finish to either dinner or dessert. Peaches also pair beautifully with pork tenderloin, salmon, vanilla ice cream, cinnamon, mint leaves, and balsamic and mozzarella. For a unique combination of both flavor and texture that packs in the antioxidants, try this easy prosciutto and honey-whipped ricotta peach toast.