Peaches have a fuzzy, soft skin with colors ranging from yellow to blush to pinkish-red. They have a large interior pit or stone, making them part of the stone fruit family. Peaches are a true summer delight at the farmers' market, normally reaching their peak season during the warmest months of the year. The flesh is a beautiful bright to pale yellow. Some varieties are white, some with streaks of red. Peaches are a good source of dietary fiber, vitamin A, niacin, and potassium, and a very good source of vitamin C.
Cling peaches: Clings arrive early in the season. Stone does not come away from the flesh easily. Some varieties are Arctic Supreme,
Freestone peaches: Stone inside comes away easily from the flesh. Freestones arrive mid-summer. Used in home canning and for eating.
There are both white-fleshed and yellow-fleshed peaches, the yellow being the sweeter of the two. Yellow-fleshed peaches include cultivars such as "Elberta", "Autumn Gold," "Earligrande," "Suncrest" and "Tropi-Berta." The "O'Henry" is a customer favorite for flavor.
The white is lower in acid and sweet while the yellow has the classic sweet, more intense 'peachy" flavor. Common white peach cultivars are "Babcock," "Nectar," "Belle of Georgia," and "Arctic Supreme."
Donut Peaches: A relatively new group of peaches have flatter or saucer-shaped peaches that are shaped more like a doughnut. Donut peaches usually have a small clingstone pit. They taste good, but their flavor is no better than most other peaches.