Yellow peaches are like Rombauer Chardonnay-- over-oaked. White peaches are like a perfect Albarino or a French Chablis.
And the key is: ripe. You cannot judge either by the taste of a not-ripe fruit.
This thread is making me wish it was November already.
Oddly enough, there is still an actual working fruit farm not far from my house. I’ll have to stop by and get some peaches tomorrow. Love the place, There is a long driveway to the stand in the back, and you feel like you’ve travelled 50 years back in time.
I prefer yellow peaches, but I find it is almost impossible to get good yellow peaches in the store. For whatever reason, ripe white peaches are easier to find. For yellow peaches, I get them from the farmers market, but have given up getting good ones at the supermarket.
Huh. I don’t think I’ve ever had white peaches before.
I’ve only had white peaches once or twice, and that’s on purpose. They were totally bland.
I’m persnickety on my peaches. I only buy them in July, and I check to make sure they’re from South Carolina, not California (the only two states that grow peaches, as far as my local market is concerned). The California ones suck here, although I’m sure they’re fine back home. The South Carolina ones, on the other hand–good god, they’re good. My belly is full of peach pie right now, and my counter has another 25 pounds of peaches on it, some of which I’ll freeze today and some of which I’ll take on vacation.
Yeah, yellow peaches have a little bit of bitter to them in the skin, and they’re tart. That’s perfect.
You wanna know about peaches? Big Joe was my friend. See this:
You wanna know about peaches? Big Joe was my friend. See this: