White Peaches?

JJBIRISH wrote:
While I like any variety of peach white or yellow, I wish there was a way for me to know if they are clingstone or freestone…

Cut the peach in half: if the pit practically falls out on its own or is easy to remove, it's a freestone; if you have to cut the pit out, it's a cling. . . at least that's how I learned it as a kid!

My favorite way to use white peaches is to cut them in 1/2 and poach them in a sugar syrup (equals parts water and sugar) until they are the doneness/texture that you like, slip off the skins and slice and use over shortcake, or simply put 2 skinned halves in a bowl and a scoop of ice cream over. This treatment is forgiving if the fruit is a little underripe or lacking some flavor. You can add flavors to the sugar syrup: toss gingerroot in there, cinnamon stick, anise, whatever you like. enjoy!

We have several peach trees, but we have to fight the birds for the fruit.

Since you have a lot of peaches, maybe you can make a small cobbler and see if they cook up well.

Four years ago we cut down one of our trees because peaches were falling in the swimming pool and mushy peaches didn't get along with the skimmer basket and filter.

Much to our surprise, that darned tree grew back and has peaches all over it.

Our favorite peach recipe is peaches and cream pie.

down home, most fruit trees are grafted to different root bases. I don't know how hardy a pit grown tree would be.

Most of the white peaches we encounter now are shippers. Wife bought some to make a cobbler. Not impressed.
We had a tree grew wild from seed that was white Belle of Georgia. The peaches were almot sugar and flavorful. Alas something killed the tree.
If you get an exceptional peach keep the pit and follow instructions, on line for chilling and planting or just throwi it the compost heap and keep rodents etc away from it. Do about a dozen and you might come up with an exceptional tree in about 6 years with great fruit. If I can find one at a nursery supply I going to plant a couple.

While I like any variety of peach white or yellow, I wish there was a way for me to know if they are clingstone or freestone…

SWMO wrote:
I used to love going to my GP's when the white peaches were ripe. My GM served them up with a touch of sugar and cream, no cooking, and there were great eating raw, IMO.

I just found out about white donut peaches! They show up for a very short time in the stores and are expensive but I don't think there is a fruit in the world as sweet and juicy.

I tried cooking with white peaches off our tree a few years back. They turned out very mushy and didn't have alot of flavor so I decided that I liked them better raw.

I used to love going to my GP's when the white peaches were ripe. My GM served them up with a touch of sugar and cream, no cooking, and there were great eating raw, IMO.

We have a lot of white peaches and nectarines in our area. IMHO they are sweeter, but have less of the peachy flavor. I think you could cook with them the same as yellow peaches, but might need some flavor added, like lemon or maybe ginger. They don't last long enough in my house to think about cooking. They are great for snacking.