Taste Explorers Program
February 2016
White Peach
Description: White peaches are low in acid, allowing their natural sweetness to be more prominent. Their skin is fuzzy and creamy white in color with some red and pink tones. Once the fruit is ripe and at room temperature, it releases sweet aromatics. Like the yellow fleshed peach, the amount of red or pink tones in the skin will differ slightly between varieties, but does not have any bearing on their ripeness.
Selection and Storage: Select peaches that are firm to the touch, but whose flesh yields with gentle pressure. The fruits should be free of bruises and blemishes. Peaches are highly perishable, so purchase only the amount you plan to use within a few days. Peaches store best at room temperature (3 to 4 days), but can also be stored in the refrigerator to extend their shelf life.
Availability: White peaches are in season during the summer months.
Usage: White peaches can be substituted for yellow peaches in recipes. Due to the more delicate flavor and texture of the white peach, they tend to fall apart when cooked. Use these peaches in recipes with little to no cooking. They are delicious to eat as a snack, paired with yogurt or as an addition to a fruit or green salad.
Nutrition: Peaches provide vitamin C, dietary fiber, vitamin A, niacin and potassium.
Fun Fact: All peaches are native to China, where the only wild peaches still grow today.