I’ve been buying some of each in alternate weeks for about a month now, and I’m definitely going with white. The yellow peaches seem to have some extra flavors that I don’t care much for.
I have to let the supermarket ones sit out on the counter for at least 3 days, usually more like 5 or they just aren’t ripe. But when they ARE ripe… sooooo good!! Almost makes me not so sad that cherry season is over.
Cherries, plums, peaches. That’s what summer is all about. Apricots don’t do it for me, but those 3 fruits are just wonderful.
I’ve tried white peaches a few times but found they possessed absolutely no flavor at all. They were always from a higher end store that proudly held a “Peacherama” every year so they should have been the good stuff. Maybe they needed to ripen more, I don’t know, but they’ve soured* me on them ever since. I’ll stick to the yellow ones, thank you.
I love a fresh ripe yellow peach. I can’t say that I’ve ever tried a white one.
The best peaches I ever had were from an orchard right along the Columbia River in Washington. I was camping at Maryhill State Park and the orchard’s fruit stand was right next to it. Man those things were good!
As with** Hopeful Crow’s** experience, I’ve only had the white ones once or twice, and they had no flavor whatsoever. Worst…peach variety…ever! Now I accept nothing but yellow.
I tend toward white nectarines at the grocery store, but at the nearest farmer’s market, one grower has white peaches that are extraordinary. Fresh, local, heavy and soft ripe is the way to go. I’ve run into imported ones that have been picked green, packed in nitrogen and flown to the States, and those are the mealy and tasteless ones that are oddly lightweight, too.
But I do agree that the white varieties are the sweetest, like candy, so if that’s not your thing you would want to avoid them.
Also, Rainier cherries. I’ll eat a bag of them for dinner.
No acid. White peaches/nectarines eliminate all the bite of the yellow varieties. Instead of a contrast of sweet and acid all you get is sweet. I think perfectly ripe at peak season the white varieties have a nice, delicate, perfumey fragrance and are okay. But okay is as far they ever get for me and usually they verge on the bland sub-okay.
Yellow, by a landslide. I have a tiny peach tree in a pot on my patio, and I picked all 12 fluffy little golf-balls and turned them into three jars of jam. They are too small and furry to be good eating out of hand. Peach trees just aren’t great in pots, I keep it around since it was a gift from my husband.
The key to peaches, or nectarines, is, how do you cut them?
I prefer to cut two slices off/center but not outside of the pit and twist/separate them from the pit. The center section can be easily removed and eaten, leaving both ‘halves’ whose faces can be matched for eating later or now.
I mostly prefer yellow peaches, but there are some varieties of white peach that I love. Babcocks are my favorite, but unfortunately they’re hard to find. The best white peaches have almond undertones. The worst are merely sweet.
They have to smell. You enter the store and no matter how refrigerated it is, as soon as you get close to the veggies area your nose screams “peaches!”
