What’s the Difference? White and Yellow Peaches

A luscious, juicy peach is one of summer’s ultimate pleasures, but which is better: white or yellow? Opinions are divided in our household. Some prefer yellow peaches, citing their “classic peachy flavor,” while others praise the sweetness of white peaches. Do you have a preference?

If you’ve spotted a white or yellow peach at the farmer’s market, here’s what to know before you buy:

• Skin color: 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.
• Acidity level: 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.
• Flavor: White peaches have a delicate, floral sweetness, while yellow peaches have a more intense flavor.
• Handling: White peaches also more delicate and easily bruised, which kept them from being sold in most stores until the 1980s, when hardier varieties were developed.

As for cooking, white and yellow peaches can be used interchangeably in recipes, according to your preference. We generally think white peaches are excellent for eating out of hand or in some grilling recipes, and yellow peaches are great 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

(Images: Flickr members kthread licensed under Creative Commons and katiesw1 licensed under Creative Commons)