Growing White Peaches: What Are Some White-Fleshed Peaches?
White peaches are a type of fruit or vegetable that grows from the same plant as blackberries, blueberries, cherries, cranberries and other berries. They have many uses including dessert and sweet foods like ice cream, pies and puddings.
The name “white” comes from their pale color which makes them look white.
They are usually harvested when they reach a size of 1/4 inch (6 mm) in diameter.
There are two types of white peaches: those with dark skin and those without. They differ mainly in the amount of flesh inside the fruit.
The darker ones contain less sugar than the lighter ones and therefore taste sweeter. White peaches do not ripen at all, but remain fresh until eaten.
White peaches are used in various ways. The most common one is making pies and desserts.
Other uses include jams, jellies, sauces and marmalades. They can also be added to soups, stews and casseroles.
You may see them sold as frozen treats such as popsicles or sherbet. You may even buy them whole at the market if you don’t want to prepare them yourself.
White peach trees are popular with commercial fruit growers because they produce fruit for a long time and grow well in many different types of soil.
There are several different varieties of white peaches and they can be used for different things. They include:
Albemarle Pippins: These were grown by Thomas Jefferson at his home in Albemarle county. They have a rich, buttery flavor that is highly regarded among chefs.
Blushingstar: This is an older variety of white peach that has more acid than other varieties. It is often used in preserves and canning.
Cresthaven: These are known for their size and large amount of juice. Their flavor is about average but they are quite firm and keep well.
They ripen in August and September.
Elberta: This is one of the most popular white peach varieties in the U.S.
It comes from the state of Georgia. It is large, has a rich flavor and retains its firmness when ripe. It is harvested in July and August and can be canned, frozen or made into jams and preserves.
Frost: These white peaches are also popular in the U.S.
They are large, flavorful and have a buttery taste. They are harvested in late July and August and are good for both cooking and out of hand.
Sources & references used in this article:
Effects of cold storage on aroma compounds of white-and yellow-fleshed peaches by A Raffo, N Nardo, MR Tabilio, F Paoletti – European Food Research and …, 2008 – Springer
White-fleshed peach and apricot breeding by JC Goffreda, NJ Cream Ridge – … of the 42nd Annual International …, 1999 – virtualorchard.com
Increasing fruit quality of peaches and nectarines: the main goals of ISF-FO (Italy) by A Liverani, D Gionvannini, F Brandi – Acta horticulturae, 2002 – agris.fao.org