Bring back yellow peaches!

The BBQ Pit
1

****The other day I was in the market, and I saw a sign that said simply, “Peaches.” “Oh boy!” I said to myself, and filled a bag. Couple days later, tonight, I go out to the kitchen to make myself a peach pie. My favorite!

When what do I find to my huge disappointment and chagrin, but that what I have inadvertently bought is the dreaded “white peaches.” Oh no!! Now my pie will be crap!

I don’t understand what leads someone to believe that, because something has been either etiolated or genetically manipulated to remove both color and flavor, that that is supposed to be an improvement. What the hell was wrong with peaches the way they were? Peach was a luscious, juicy, completely distinctive taste, instantly memorable and easily recalled. The kind of thing you would go out of your way to find and buy.

What on earth is supposed to be appealing about bland, anemic, half-ripe, not-even-peach-flavored-peaches?! I swear, sometimes I can’t help thinking irrational, bitter things, having to do with evil people wanting to keep all the best sensations to themselves, so that they do their best to acclimate the ordinary folks to substandard things so we won’t know what we’re missing. A “white peach” is a generic fruit of no particular flavor at all that makes a boring snack and a much, much worse pie.

These are the same people who take a perfectly workable operating system, change the names of everything, move it all around, put in a few “features” you’ll never use while removing several you really like, and then sell it to you as a “brand new” essential thing.

Now watch, some greedy money-grubbing asshat will read this, get the idea that they can make a killing on foodie gourmet “yellow peaches,” and start selling them at four times the cost of those crappy white ones.

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Here-here! Down with the whiteness! White peaches, white corn, white chocolate, white carpeting. All bad, and evil.

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Best song on the album, IMO: Government Cheese - Yellow Cling Peaches

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Are you under the impression that white peaches are somehow less natural or more genetically manipulated than yellow peaches?

They are simply different varieties. Like you, i prefer yellow peaches, but there’s nothing at all about white peaches that is less natural or more manipulated than yellow peaches, and white peaches are not simply the product of altering yellow peaches through human intervention.

White peaches are commonly preferred to yellow in many Asian countries, and have been for centuries. The reason that white peaches might appear newer to us is that they have become popular and more widely available in places like the United States only in the last few decades.

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Ha ha, and one-foot square white tiles on your apartment’s kitchen floor! What was that landlord thinking? I swear, I couldn’t keep that thing clean even if we all walked around in clean-room booties.

Yellow corn, again, is MUCH more delicious in tortillas than white corn. It’s a subtle, delightful flavor, and who would want to go messing with that?

“White chocolate” is just an excuse, for most manufacturers, for putting in no chocolate liquor at all. Look on the ingredients, they got stuff like “nonfat dried milk solids,” or even worse, the equivalent of non-dairy creamer. I bought some Cadbury Mini-eggs --which used to be so good, until Hershey bought them-- and I accidentally bought the “white chocolate” ones, and that’s exactly what they were: Sugar, shortening, and non-dairy creamer. Just pathetic. (Don’t start me on the other things Hershey’s has ruined.)

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White Christmas, White Russian,…

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mhendo: You are correct about peaches. But white asparagus is etiolated, and white corn was made that way; and besides, I was on a roll. :cool:

I am basically despairing of this seeming trend towards presenting something as a delicacy simply because you have to have a froufrou tongue of the celestial spheres to detect any actual taste in it. What’s next, non-fishy caviar? Perfectly inoffensive Camembert that does not smell like sex? Moet Chandon without those vulgar bubbles?

And most of all I am severely bummed because a white peach pie is crap. I have the crust mixed, but I don’t even feel like rolling it out. Wish I had a mango or something to cheat some flavor back into it, but it’s late at night.

argh
P.S. The sign ought to have said, “WHITE peaches.”

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Wikipedia sez: “Peach breeding has favored cultivars with more firmness, more red color, and shorter fuzz on the fruit surface. These characteristics ease shipping and supermarket sales by improving eye appeal. However, this selection process has not necessarily led to increased flavor.”

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The same thing that happened to apples, then, particularly the Red Delicious, which, when I was growing up, was universally a bland, sandy mess which traveled well stayed red for long periods when on display.

However, modern apples, Red Delicious included, have improved greatly since then, and now mostly have enough flavor and a fine enough texture to make them worth eating. There is demand for good fruit these days. I doubt the peach is immune.

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No it it not, you heretic! It is grown underground!

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Yeah! And another sign that says, “COLORED peaches”! And no miscegenation!

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And what part of growing something underground distinguishes it from being etiolated?
(Unless I am being whoooshed.)

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I think you are on to something here with the peach conspiracy. Sounds like Amazon could be behind it. You know how they methodically went about knocking out brick-and-mortar bookstores, and now are opening…Amazon brick-and-mortar bookstores.

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That they don’t need bleaching, which is what most people understand (definition 1). The parts grown underground never get a “tan”, never go green. Contrast with the green ones, which have specifically been taken out of the ground so they’d go green all the way.

The two ways of growing them take advantage of asparagus only going green on the parts that see the sun, but they take advantage of it in opposite ways, and neither one nor the other is the way asparagus grows when wild.

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According to this impeccable source, white-fleshed peaches are preferred by some because they are less acidic than the standard variety.

For the same reason, there are people who prefer low-acid tomatoes, which taste like crap to me.

I am not much of a peach-person and can easily live without a fruit that when ripe mushes and squirts all over the place. Likewise peach pie. And especiall peach ice cream.

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But this is irrelevant to your argument about white peaches.

I have no doubt that peaches, like many other fruits and vegetables, have been bred to prioritize shelf life and appearance over flavor. But this is equally true of both white and yellow peaches, and white peaches are not, as you implied in your OP, some bastardized or genetically gelded version of yellow peaches.

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Bah. There’s only one information source I unreservedly trust.

how peech get whited?

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Are you blind, or stupid? White peaches can be distinguished AT A GLANCE from yellow varieties. White peach skins lack yellow tints, just like the flesh does.

You’re pitting a perfectly valid fruit because you grabbed the wrong one in your mindless haste and brainless assumptions? Which is supposed to have more brains… the fruit, or you?

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LOL! Lets go down to the quarry and throw yellow peaches down there!

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Actually, the peach farmers and the OS engineers are, in fact, different people.