Nectarines, like peaches, most likely originated in China, where they were first cultivated over 2,000 years ago. Their cultivation later spread to ancient Persia, Greece, and Rome.

The nectarine is essentially a genetically transformed peach tree over time. It is difficult to distinguish between the two trees. The name was given due to its sweet taste, as it is as sweet as nectar. Nectarines are smaller than peaches, have smooth skin, and golden-yellow flesh that reddens at the center. Their yellow flesh has a noticeable pink hue, a distinct aroma, and a more intense flavor. It is believed that nectarines are the result of a cross between peaches and plums.

Nectarines are rich in dietary fiber and antioxidant molecules, and are a good source of vitamin A, vitamin C, and potassium.

Table nectarines are consumed fresh and are harvested from the tree about a week before they reach full ripeness. This allows them to be stored for about 15 days. Like peaches, nectarines are available from May to September, with their peak production occurring in July and August.

Nectarines can be eaten raw, with or without the skin. They can also be grilled, added to salads, made into pancakes, turned into compote, or used to make jams. Additionally, they find applications in baking, as well as in liqueurs, soft drinks, smoothies, and juices. Nectarines are also an excellent choice for breakfast, as they pair well with nuts, cereals, and yogurt.