From the outside, yellow and white peaches are distinguished by their skin color – deep yellow with a red or pink blush for the former versus pale and pink for the latter. Inside, the golden flesh of the yellow peach is more acidic, with a tartness that mellows as the peach ripens and softens. White-fleshed peaches are lower in acid and taste sweet whether firm or soft.
As for cooking, the two types are interchangeable according to preference. We generally think the delicate, floral sweetness of white peaches is excellent for eating out of hand or grilling, but like the more intense flavor of yellow peaches for baking.
Some recipes from The Kitchn:
• Grilled Peaches with Bourbon Vanilla Whipped Cream
• Individual Peach Ginger Hand Pies You Can Pack for Lunch
• Peach and Thyme Polenta Tart
• Roasted Peaches with Dessert Wine
• Super-Quick Summer Dessert: Peach and Biscuit Crostata