White Peaches

White Peaches
Member of the Stone Fruit Family

We picked up a couple of White Peaches at the market the other day for no other reason then that they looked good, and now we can’t get enough of them!

Unlike traditional yellow peaches, White Peaches are less acidic, and have a more subtle sweet taste. Eaten “firm-ripe,” meaning still hard, they have a crisp, clean, crunchy texture; almost like an apple. Left out in room-temperature they will ripen quickly and become softer and sweeter.

Some could argue that all fruit is pretty, but there is something a little extra special about White Peaches. They’re just so beautiful and elegant with their marbled blush and cream-colored skin, pale white flesh and bright pink pit.

Where have they been all our lives? Turns out they have been around for centuries, but have been popping up more and more on farm stands due to a steady rise in popularity.

White Peaches are relatively expensive at almost $2 each, but so fancy and delicious we feel they are worth every penny. If you can’t find any good-looking white peaches, try nectarines, which have a similar taste and crispness to them.

Note that they will disappear by the end of the month, so pick some up while you still can. As if we needed one more reason to be sad that summer is almost over….

How we eat them.
all by themselves.
with vanilla frozen yogurt, cinnamon and fresh mint.
with mixed berries.
grilled.
mixed into salads.
added to white sangria.

Nutritional Information:
1 large Peach (170grams)
66 calories
16g carbohydrates
14g sugar
3g Fiber
Vitamin C 11%
Vitamin A 19%

Average Cost: $2 -$3.49/lb

Availability: May - October
(Peak Season: July & August)

How to Pick them:
Color: Look for skin with a creamy white background and are not green, shriveled, or bruised. The amount of red or pink will differ with each variety, but has no bearing on the ripeness.
Texture: We suggest you buy them firm because they ripen quickly when left at room-temperature, and overnight if placed in a paper bag. You can slow down the process by keeping them refrigerated. They taste just as sweet right after harvested as when they have softened, so enjoy them either way.

Note on Cooking:
When baking be gentle with them since they have a tendency to soften and fall apart when heated. To poach, just moistening in warm liquid, rather than saute or stew, as they only require a gentle toss in the pan over low to medium.
To prevent raw peaches from turning brown when cut and exposed to air just sprinkle them with lemon juice