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Peach, Yellow - 1 ct
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?
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.
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. According to Russ Parsons in How to Pick a Peach, older varieties of white peaches (and nectarines) had a bit of tang to balance the sugar, but the ones sold today are more uniformly sweet. You can still find some of the older varieties at farmers' markets.
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.
To make sure you can always get the best produce and pantry items available, we source fruits, veggies and grocery items from many of our trusted local farmers and producers. As with all the products in our Marketplace, we prioritize working with local producers as seasonality allows, and we maintain our strict sourcing standards. Produce and pantry items that’s not available from Texas farmers or producers due to growing region or season will always be secondary when sourcing.