Peaches fall into two major categories; clingstone and freestone. Clingstone peaches have a firm flesh that “clings” to the pit and can be removed by slicing with a knife. Clingstone peaches are the first peaches offered every summer and are known to hold their shape. Freestone peaches are available later in the growing season and have 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 discernible taste difference between freestone and clingstone peaches.
I know you are also wondering what the difference is between a white peach and a traditional yellow peach. White peaches have a pearl pink blushed skin, white flesh and pink seed. White peaches are less acidic, resulting in a sweet fruit with essences of honey and vanilla and without the familiar tang of yellow peaches.
The key to choosing the best peaches (whether clingstone, freestone, white or yellow) is to feel and smell the fruit. 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. Color is rarely a good indicator of the readiness of a peach.
Denise and Dom Romeo are local food bloggers who enjoy spending time together doing what they love best: cooking and entertaining! Follow their food adventures on their award winning blog; We Like To Cook! at www.welike2cook.com.
