The platerina is a hybrid fruit between the nectarine and the paraguaya, with a smooth and thin skin that makes it easy to eat directly. It has a balanced, sweet, and refreshing flavor, with a crunchy and juicy texture. This natural fruit is mainly cultivated in Mediterranean areas and is commonly consumed fresh, in salads, baked goods, or as a side for dishes and desserts.
The platerina is a result of natural hybridization between the nectarine and the paraguaya, without genetic modifications. It is a fruit with smooth skin similar to the nectarine but with the flat shape of the paraguayo, easy to eat directly as it has no fuzz. It has a crunchy yet juicy texture, offering a sweet taste with a touch of acidity. Mainly cultivated in the warm Mediterranean regions of Spain, such as Andalusia, the platerina is perfect for consuming alone or incorporating into salads, desserts, juices, and more. The harvesting season spans from late May to August, allowing enjoyment of its freshness during the summer. Additionally, it is a rich source of vitamin C and antioxidants, being low in calories and high in fiber, ideal for healthy and balanced diets. The platerina is grown using sustainable techniques, such as drip irrigation, which promote integrated water management and ensure a high-quality product that transports well.
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