Nectarine

Nectarine is a peach without the fuzz and behaves like one - sorbitol from the stone-fruit family, and a threshold around half a fruit. The missing skin texture makes no difference to the sugar.

Nectarine is a peach without the fuzz, and its sorbitol follows suit - present, a little lower, and still enough that portion size decides the outcome.

Nectarine: the same fruit as a peach without the fuzz, and the same rule: the salicylate is in the skin, so peeling is what keeps it here.

Nectarine carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Nectarine's FODMAP level is sorbitol from the stone-fruit family and excess fructose, neither of which is a chain. Stone fruit as a group is low here and moderate to high there, which is worth knowing when a whole category seems to be off the list. Fruit oligosaccharides are the part of this axis least visible on a label: they are not sweetness and not fibre in the usual sense, and two fruits that taste alike can differ several-fold. The level follows measurements made on fruit specifically.

Nectarines measure like peaches here, low, and the missing fuzz makes no difference to the nickel. Ripeness does not change it either. Nie measured peach among five Chinese deciduous fruits, and a nectarine is the same species; the five together came to no more than 1.1 per cent of the tolerable daily intake.

A nectarine is eaten ripe, out of hand. A fruit offers little protein and no standing time, which is what this axis counts — drying, canning or fermenting would make a different food of it.