A co-worker gave me a big basket of white peaches. I can't say that I have ever seen anything baked with white peaches. Are the suitable for cooking with?

It's been so long, I can't remember. I know I prefer the orangish peaches better than the white ones. For some reason, I think the darker colored ones have more flavor. But I could be wrong -- I haven't bought any white ones in over 30 years. Then there are different varietys - some of them have a more "stringy" consistency to the meat of the fruit. I am not sure what color the stringy ones are. I always go to the orchard to buy them, and I tell them I don't want "the stringy kind".If you don't want to use them all to bake with -- I often peel the peaches and cut them up in bite size pieces. Sugar them and let them sit to draw the syrup. Then freeze them in small, one serving containers. In the winter, they are great thawed out and poured over vanilla ice cream, or eat just so. They taste a lot better than the canned variety. You can put them on cereal, over pancakes, whatever meets your fancy.

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.

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 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.

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.

White Peaches? | Good Sam Community

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raindove
Explorer
Jul 26, 2013
It's been so long, I can't remember. I know I prefer the orangish peaches better than the white ones. For some reason, I think the darker colored ones have more flavor. But I could be wrong -- I haven't bought any white ones in over 30 years.

Then there are different varietys - some of them have a more "stringy" consistency to the meat of the fruit. I am not sure what color the stringy ones are. I always go to the orchard to buy them, and I tell them I don't want "the stringy kind".

If you don't want to use them all to bake with -- I often peel the peaches and cut them up in bite size pieces. Sugar them and let them sit to draw the syrup. Then freeze them in small, one serving containers. In the winter, they are great thawed out and poured over vanilla ice cream, or eat just so. They taste a lot better than the canned variety. You can put them on cereal, over pancakes, whatever meets your fancy.

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White Peaches?

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