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Your Guide to Peach Varieties

Ah, the scrumptious, excellent peach. No other fruit can compare to that beautiful, sticky, chin-dripping deliciousness. But how do you select the best peach varieties for baking and those for eating fresh? With over 300 selections in the U.S. and 2000 worldwide, recipe opportunities are limitless, but it’s challenging to recognize where to start.

Each peach variety has its unique flavor. Tart peaches are ideal for cooking and sorbets, while sweeter peaches radiate in a drink or by themselves. So, which type of peach tastes the best? Read on for popular opinions! We’ve put together everything you require to learn about the different kinds of peaches and which varieties will leave your family members yearning for much more.



Most individuals never consider the pit in the center of their peach. However, to classify peaches and also figure out just precisely how untidy your kitchen ends startup there. Peaches are rock fruit (or drupe) and, much like apricots, cherries, and plums. Stone fruit store seeds in their center. We call the seed the pit for its center location. How well a peach’s flesh sticks to this internal “stone” informs us which category fits into Freestone, Clingstone, or Semi-Freestone.

Freestone Peaches

Cut a freestone in half to view the pit. It’s clear that the peach’s flesh easily separates away from the pit. This easy separation occurs, especially when the fruit is ripe. Thus, freestones make preparation easy. In fact, this alone makes them the favored option for fast dishes low-prep preserving.

In addition, the freestone peach grows bigger but usually not as juicy as their clingstone cousins. However, don’t worry. They still require that handful of napkins to catch the juicy drips.

The freestone tastes sweet, but not overly so. With this perfect flavor, this variety is ideal for cooking. And the freestone cut easily, too. As a bonus, you can eat this variety just as you would an apple.

Grocery stores often stock freestone varieties. You might find them in yellow or white flesh, depending on the variety.

Harvest: late June with August

Best for consuming fresh, canning, cold, as well as baking

Popular ranges: Early Brownish-yellow, Golden Jubilee, Lucky 13, Nectar, September Snow, July Prince

Clingstone Peaches

True to their name, a clingstone’s flesh hugs the inner stone as well as does not conveniently peel away. Go on and also get hold of a knife, though, because the added job deserves it! Clingstones are the initial peaches to be harvested each season. The yellow and bright red flesh bordering the pit is sweeter, juicier, and softer than freestones, making them an exceptional candidate for jams. They are likewise superb when consumed fresh and also blended right into drinks. Industrial canners use mainly the Clingstone varieties. The variety works well where machines perform the job of peeling, slicing, and also pitting. However, they are virtually impossible to find in most stores. Your local farmer’s market or fruit stand might sell them.

Harvest: Mid-May to Very Early June

Best for consuming fresh, baking, jams, jellies, and commercial purposes

Popular varieties include Flavorich, Rich Girl, June Prince, Red Charm.

Semi-Freestone Peaches

The semi-free (additionally referred to as semi-clingstone or semi-cling) is a hybrid that provides you the best of both peach worlds. This variety is nearly as juicy and pleasant as clingstones with flesh that’s a lot easier to get rid of from the pit. It’s a perfect, well-rounded peach for basically any objective. Several nectarines are semi-free peaches.

Harvest time: Mid- to late June

Ideal use: eating fresh, baking, cooking, canning, and also preserving

Popular varieties include Babcock, Coronet, Dixie Red, Florida Royal Prince, Gold Dust, Harvester.



We also categorize peaches by their structure. Sink your teeth right into a peach’s large and sweet body, and you discover either flesh types: Melting or non-melting.

Melting flesh Peach Varieties

Melting peaches ripen quickly, then they tend to soften as well as break down with time. Their smooth, buttery texture makes them melt in your mouth. Thus these often appear as celebrities at farmer’s markets as well as in the kitchen. All melting flesh selections are utterly swoon-worthy.

Non-melting Flesh Peach Varieties

Non-melting peaches remain firm, never melting, even after ripening. And this characteristic makes them a mainstay for commercial processing and also for canning. You’ll find them in the canned aisle of your supermarket, usually swimming in syrup. Check labels carefully. Some use heavy, sugar-laden syrups. However, the best flavors come from those packed in natural juices.



The external shade of a peach varies from the palest yellows to the deepest reds depending on the variety. However, it’s what is within that counts. Peaches are readily available with either yellow flesh or white flesh.

Yellow Flesh Peaches

Often grown in Europe, the United States, and Canada, yellow flesh peaches display bright yellow or orange colors. However, some varieties discolor to a dark red around the pit. They contain a little extra acidic flavor than white flesh peaches, adding a tasty sweetness to their flavor profile. Peach lovers consider these yellow flesh peaches as a quintessential classic. In fact, they sell out quickly at farmer’s markets and fruit stands.

Harvest: Mid-to-late Summertime

Best for Stealing the spotlight, eating fresh, zesty treats, meat & cheese pairings, dressings, baking

Popular varieties include Desert Goldstone, Elberta, Redgold, and Gala.


White Flesh Peaches

White peaches show white to light-yellow flesh with an occasional deep pink surrounding the pit. They are expanded mainly in Asia. Nonetheless, orchards in the U.S. have branched off in the last few years. They have a greater sugar content than yellow flesh peaches and taste noticeably less sharp. However, avoid long bake times in the oven, as their delicate appearance wilts under heat.

Harvest Time: Early Summer

Best for: Including sweetness, flower desserts, drinks, jams, syrups, cooking

Popular varieties include Snow Beauty, Polly, Arctic Supreme.



SO, WHAT IS The Absolute Best Variety of PEACH?

That depends on just how you’re offering these marvelous bites of nature. Here are our top picks:

Finest Peach for Eating Whole:

Pick a timeless yellow skin with red blush freestone selection. The Elberta offers a dependable sweet, juicy option that brings plenty of smiles.

Harvest time: late July to early August

Carnival Gem, a special early season selection (think Late May/Early June), comes in at a close second. They bring nature’s sweet-tart flavor dimension. We believe they are difficult to beat.

The Sweetest Peach:

Are you looking for something unusual? The darling little donut peach, sometimes called the Saturn peach, might call out to you. Most consider this the sweetest peach selection. This heirloom variety appears like an average peach, except that it seems smushed! Soft and tender and with less acidity than their yellow-skinned equivalents, we love them. However, donut peaches, with their juicy, pleasant uniqueness, often command higher prices than most other varieties.

Harvest: July as well as August

Popular selections: BuenOs, Galaxy, Dessert Bagels, Sauzee Swirls, UFO, Apartment Wonderfuls

Runner up’s include Red Place, Red Globe, Polly, or an Elberta naturally.

Best Peach Type for Those Picky Eaters:

The fuzz on the skin layer of the peach often challenges kids and others sensitive to textures. Consider substituting with the naked nectarine! In fact, nectarines are simply fuzz-less peaches, thanks to a hereditary mutation. Yes, the lack of fuzz is the only difference. Nectarine varieties, like peach, grow as freestone or clingstone, white flesh or yellow flesh, pleasant or sharp. And, not to be outdone, you will find nectarines in donut varieties, too.

Harvest: Mid- to late summertime

Popular selections include Arctic Rose, Flaming Red, Ruby Ray, Fantasia, Karla Rose.

Ideal Kind Of Peach for Cooking:

Assuming you’re a chef that prefers an easy preparation job, the best kind of peach for baking are freestone selections. Ideally, these pits emerge easily. This quick pit removal allows for fast slicing and an excellent presentation. Select a yellow flesh range like Cresthaven, Glohaven, or Red Place for sweetness and resistance to browning.

Finest Sort Of Peach for Canning:

Freestones, once more, take the lead right here as a result of their incredible taste, simple pit removal, as well as resistance to browning. Bear in mind, the bigger the peach and also slices, the shorter your canning time! Select unblemished peaches with slightly solid flesh. A light syrup with sugar will help preserve their shade. However, adding sugar is only necessary for color retention, so leave out the sugar if you choose.


According to those who work in the industry, nothing beats fresh. Peach enthusiasts agree. Shop at local farmer’s markets or a fruit stand that sources from local farms. When that isn’t possible, find out what day they arrive at your grocery store.

Also, tree-ripened does make a difference. A rushed peach just can’t taste the same as the fruit that ripened on the branch. When May starts, begin checking your farmer’s markets or look up regional cultivators. Then dive into our recipes and delight your family and friends!


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