What about that pit? Freestone vs. Clingstone.

Peaches fall into two major categories – clingstone and freestone.

Clingstone peaches – These have a firm flesh that clings to the pit, or seed. It can be removed by slicing off with a knife. Clingstone peaches are the first peaches offered every summer and are great choices for eating fresh, freezing, cooking, or drying because they hold their shape.

Freestone peaches - As the summer progresses, freestone peaches are available. Freestones have a juicy, soft flesh that is easily separated from the pit. These peaches taste great eaten out of hand and make a cook’s work easier in the kitchen.

There is no taste difference between freestone and clingstone peaches!

What Are White Peaches?
Are you wondering what’s difference between a white peach and the traditional yellow peach? Then this is the place to look! The following are a few key differences between white and yellow peaches.

First off, white peaches have a pearl, pink blushed skin, white flesh and pink seed. This doesn’t influence the taste, only the appearance of the peach.

Secondly, as a general rule, the white peach is less acidic resulting in a sweet fruit without the familiar twang of yellow peaches. This is helpful for people who are sensitive to acid in their diet. The basic underlining taste of the white peach is a delicately, sweet, juicy flavor containing essences of honey and vanilla finishing with a clean sweetness. White peaches are best eaten out of hand.

White Peaches

Yellow Peaches

Just remember, the key to choosing the best peaches – whether white or yellow – is the feel and smell of the fruit, not the color. Look for peaches that are somewhat firm yet yield lightly to pressure when applied. When you can smell the sweetness of a peach without even taking a bite, then you know that fruit is ready to eat.  

Popular types of white peaches: Sugar May, Scarletpearl, Southern Pearl, and White Lady.