I’m sure you’re right, but why do they never seem to sell those flavorful Delicious apples around me? The local grocery store seems only to stock the overly firm and underly flavorful variety
I’m on Cardigan’s side. I quit buying Red Delicious apples years ago. Beautiful outside but mealy, mushy, crap flavor on the inside.
I agree that white peaches are a disappointment.
I always buy frozen peaches now to bake pies and crisps. So much easier than trying to time having a bunch of them ready to go at the time I want to bake, in the (what seems like) 10 minutes between when they’re too hard and gone off. It seems to be more difficult now than it used to be, I don’t know why.
I had a white peach for the first time at a farmer’s market about 15 years ago, and it was DELICIOUS. I like white peaches.
Yellow peaches are fine, too, but are mushier when ripe which is not a factor in their favor for me.
Hate peach pie. Yuck.
I didn’t know that, but as a long-term transplant to Indonesia I can easily believe it. We rarely get peaches here, but when we do they are nasty, tasteless rocks. While I don’t regret raising my son here, I realize there are certain foods - peaches, plums, nectarines, peas - that he has little understanding of. And the only reason he knows the taste of decent corn on the cob is because we spend part of the summer on the Big Island of Hawaii, where really good stuff is sold at the farmer’s market. I can only hope that now that he is in college in the US, he will have a chance to sample a few of these delicious foods he has grown up without.
Brujaja - you can rescue your pie with a little creativity. Add lots of lemon juice and cinnamon to strengthen the flavor; make a spicy streusel topping with allspice instead of a top crust; or try something like La Tarte Pour Jim substituting peaches for the apples (the site says you need to log in to view the page but you don’t).
And why we’re at it, yellow-white grapefruit juice instead of the pink stuff. My wife tells me the white juice has nutrients in it the pink stuff lacks. Oh, and go back to the 64oz cartons. I know the 59oz cartons look like the 64 oz kind, but I can read.
I’m not at all a fan of white peaches, but then I’m only willing to buy peaches in July, when they come from South Carolina and are one of the best foods on earth. I’m a total peach snob.
I’m a snob too. We’re lucky that we have one of the last remaining stone fruit orchards in the south Bay Area about a mile from our house. Andy’s grows both yellow and white peaches as well as nectarines, cherries, apricots, pluots, etc., and all of them are superb. They’re only available for a brief time in July and early August, so I buy and eat peaches constantly for a few weeks. Baby Crawford is the best variety, IMO.
Now I have to wait until July 2017 for my next stone fruit fix. I refuse to buy the supermarket crap.
I’ll go one step further. We only buy yellow freestone peaches grown here in Oregon. None of that cling bullshit, and none of those unsweet white muthafuckas.
What if scientists were able to develop an extra sloppy peach?