Not just a hairless fishing

My summer is not complete until I devour a ripe and juicy fishing standing in the kitchen sink. It’s a moment that I can’t wait all year round, and I savor each bite of the fruit: its tender flesh, and, yes, even its soft and blurred exterior. I consider that the latter is an essential part of the eaten fishing experience, although many are downright deactivated by hairy fishing. My advice for these people? Look for his Fuzz without a counterpart: nectarine.

Nectarine is essentially a bald fishing, but it turns out that the bald has some other key effects on the fruit. Fisheries and nectarines differ in taste, size, their sensitivity to diseases and where they are cultivated, as several experts told me. And while fishing fishing – or its lack – may seem like a characteristic that is only deep from the skin, it also plays a role in all these other key differences.

How fisheries and nectarines have become

Fisheries: According to Harold McGee’s book On food and cookingFisheries and nectarines are from China and finally made their way to the Mediterranean around 300 BCE. The fruit has spread across Europe and arrived in Saint-Augustin, Florida, with the Spanish in the 1500s. These first peaches were not like what we see in grocery stores today, explains the agricultural historian William Thomas Okie.

The first fisheries of the United States, called “Indian peaches” by settlers, were quite hairy and difficult to transport, because they could not remain cool for a long time without modern refrigeration. According to Okie, while the Amerindians cultivated these first white fall fruits, the European settlers used them for pork fodder, as well as for the Brandy. It was only about 1850 – when a greater variety of yellow trolleys fishing from China, called Chinese accusations, was brought to the United States – that fruit farmers have started to produce the peaches we know today, such as Elberta Peach or Georgia bell, says Okie.

Nectarines: There is a false common idea according to which the nectarines are a cross between a plum and a fishing, but it is not at all the case. Nectarines are in fact the result of a natural mutation within peaches that allow them to develop without their signature fuzz.

“It’s just a type of fishing,” explains Thomas Gradziel, geneticist and professor in the Department of Vegetable Sciences from the University of California in Davis. “It is not a different fruit.” A single recessive allele allows nectarines to develop without trichomes, or fuzz, found on peaches. In fact, the two are so closely linked that some farmers have seen nectarines develop on the same trees as peaches. One fruit can develop with half of its blurred exterior, and the other half smooth, explains Gradziel.

The nectarine that we know the most, however, did not occur before 1936, when the California fruit farmer, Fred Anderson, crossed a white flowering nectarine with a yellow cart peach. This crossing made Anderson known as the creator of modern nectarine.

Peaches vs nectarines: What is the difference?

Beyond being hairless, peaches and nectarines differ in a few key ways:

Appearance: As a rule, nectarines are slightly smaller than peaches, explains Gregory Reighard, professor of horticulture at Clemson University and member of the school’s cooperative extension of the school. Indeed, the recessive allele selected when creating nectarine is also linked to genetic lines that create smaller fruits, it is therefore often difficult to obtain nectarines to correspond to the size of a fishing.

The skin of a nectarin is more thin than that of a fishing, notes Reighard. This thinner and smoother skin facilitates nectarines to implement it, which is often a deactivation for potential customers. Nectarine may also seem more red than a fishing, but this is probably due to the lack of fuzz. Inside, peaches and nectarines can have yellow or white flesh.

Taste: Although nectarines can be characterized as a type of fishing, they have a very different taste – and this is also due to differences in skin. The compact and waxy skin of a nectarin tends to adapt to the flavor of compounds better than a fishing, explains Gradziel, allowing less oxidation than in a fishing. “Because the oxidation is different, this volatile profile will be different,” he says.

The flavors of peaches and nectarines will vary considerably depending on the color of their flesh. According to Gradziel, white peaches and nectarines tend to be softer and less tangy than their yellow counterparts. White peaches and nectarines can also have more honey note, while yellow fisheries and nectarines will make a little more acidity. White and yellow nectarines are slightly more alkaline than peaches on the pH scale, which gives them a softer taste. They can also be more aromatic – almost floral, depending on the variety – and even at maturity, have a slightly firmer flesh than ripe peaches. The peaches of the two colors also tend to have a slightly more succulent taste, with notes of tropical fruit.

Fisheries and nectarines are available in “cingstone” or “freestone” varieties, which refer to whether the fruit pit is attached or not to the flesh. Priming stone peaches are most often used for the treatment of peaches – like your usual canned and puree peaches, as well as jams – to the softer texture of their flesh. Freestone Fruit, however, is what you most likely find in grocery stores. (A local producer market, however, can have both clingstone and freestone varieties.) Fisheries and free nectarines tend to have firmer flesh than their clingstone counterparts.

Agriculture: The season of peaches and nectarines in the United States takes place from the end of April to mid-September, with 95% of the nectarines of the country cultivated in California. The drier weather is more conducive to the culture of commercially commercial nectarines in other states that push peaches, such as South Carolina, Georgia and New Jersey, because Fuzz on fishing makes them more resistant to weather and diseases.

“These hairs are not there to make them cute,” explains Grazdiel. “It gives [the fruit] Insect resistance. It actually changes the microclimate around this fishing, so it tends to make them warmer or cooler, depending on sunlight or ambient and other temperatures. »»

Because nectarines are easily excited and are more difficult to mature, peaches dominate the production of commercial agriculture in the United States: 74,400 acres are dedicated to the production of peaches across the country, while only 13,000 are for nectarines. The nectarines of your large -scale grocery store are probably from California, even if you live in a large state of fishing production like South Carolina, explains Reighard. To find local nectarines, you will have to search for road farm stands, CSA subscriptions and small orchards.

How to replace peaches with nectarines and vice versa

Because nectarines are a type of fishing, they can be used in the same way, explains Reighard. “Whatever you can do with a fishing, you can do with a nectarine.”

Fisheries and nectarines of the yellow flage are what is most often used for cooking in turnover, shoemakers and cakes, because they have more acidity to balance additional sugar than peaches and nectarines of white flesh. The yellow flesh of these fruits also add color to the final product.

When you replace nectarines of peaches, you will also want to keep in mind that nectarines tend to be a little smaller, then check that the number of nectarines you use is comparable by weight to what the recipe recommends. If you experience white peaches and nectarines, just know that they can benefit from additional acidity or more salty elements to balance their sweetness.

The point to take away

Nectarines are fisheries that lack Fuzz. For this reason, nectarines tend to be a little sweeter and aromatic, with an almost honey note, while peaches have a more complex and acid flavor, as well as tropical fruit notes. (In the end, how acidic or complex the fruit will depend on the specific variety.

Fisheries and yellow flans nectarines are most often used in cooking and cooking, because these tend to have more acidity than their counterparts in the white cart. This additional acidity helps balance sugar added in many cooking recipes. When using nectarines, keep in mind that they tend to be smaller than peaches and can benefit from the incorporation of more acidic elements, such as lemon juice. Nectarines and peaches of white flesh can be used in cooking, but are most often consumed fresh in the United States.

August 2024