Summer isn’t really summer without the sweet juice of a peach running down your chin. There are four types of peaches, and each kind has its own purpose. Some work best baked up in pies, crisps and cobblers, while others are great for grilling or chopping into salsas and salads. Then, of course, there's the type that tastes best just eaten with a napkin for dripping.
Read this before hitting the farmers' market: All types of peaches fit in one of two categories, clingstone or freestone (stone refers to the pit inside). Freestone peaches have a stone (or pit) that easily pulls away from the flesh. Clingstone, on the other hand, refers to peaches where the flesh sticks to the pit or stone. The clingstones, which are firmer in general, tend to be used for commercial purposes (think canned peaches), whereas freestones are what you will find most at a grocery store. See below for our full guide to types of peaches, plus some tips on how to use them in your summer cooking.
Yellow Peach
These are the peaches we dream of as the first hint of a summer breeze rolls in. They are deep orange reddish on the outside and have a beautiful golden inside. They are bright in flavor with bit of acidity to them which balances out the sweetness as they ripen. If setting out to eat them straight up, make sure they are ripe (if they feel a bit hard, pop them in a bag for a couple days). If you plan to cook them, ripeness matters less. Peaches will get softer and release their natural sugars as they cook.
Get the recipe for Peachy Pecan Crumb Pie and Grilled Peach Melba
NOT RIPE? To ripen a hard peach, place it in a paper bag poked with a few holes. This should take anywhere from 3 to 5 days. To speed the process up, toss in an apple (apples have more ethyne gas which accelerates ripening).
White Peach
White peaches have a pale pink hue on the outside with a delicate very pale yellow flesh on the inside. They taste sweet and a bit floral, and they are typically less acidic than their yellow counterparts — so whether they are firm or soft, they will tend to taste sweet. Because they are softer, they don’t hold up to long cooking times (they can get mushy). Opt to grill them or just eat them raw.
Donut Peach
These are flat freestone peaches that are round and have a slightly drawn center with a pit that resembles a marble. They typically have pale yellow skin with reddish blushing on parts. They are sweet and juicy with an intense peach flavor and smell. No need to cook this type of peach — just eat it fresh!
Nectarine
A nectarine is actually a type of peach! It is distinguished by its smooth skin. When fully ripe, both peaches and nectarines have juicy flesh with a honeyed sweetness. They can be used interchangeably. One bonus of a nectarine is that they don't require peeling for any preparation (or shouldn't).
Get the recipe for Red Cabbage and Nectarine Slaw from Woman's Day »
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