;)
Peaches are delicious and versatile summer fruits, available in many varieties, each with unique characteristics of flavor, texture and appearance: they can be used not only in sweet dishes, but also in savory dishes. The presence of different types of peaches is due to different factors such as different climatic conditions, the type of soil and human selection: over the centuries, man has selected and hybridized peaches to obtain varieties with increasingly valuable characteristics. Let's look at the main varieties of peaches together, with a nod to American excellences.
1. Yellow Peaches
They are among the most common peaches: the skin is yellow, often with red hues, slightly hairy, while the pulp is juicy and sweet. The flavor is sweet and aromatic, with slightly acidic notes. This is the most versatile variety, ideal for eating fresh, in fruit salads, for making jams, ice creams and desserts.
2. White Peaches
White peaches have a skin that can vary from white to pale pink, while the pulp is white, very juicy and delicate, with floral notes. They are excellent for preparing desserts, such as tarts and cakes, and for making preserves. In general, white peaches are a more delicate variety than yellow ones, which tend to oxidize more easily: they should therefore be consumed quickly.
3. Nectarines
Nectarines are similar to yellow peaches, but without the external fuzz: they have a smooth and shiny skin, yellow or red in color, while the pulp is firm and juicy. They have a sweet, slightly acidic flavor and a very intense aroma. They are perfect to eat fresh, in fruit salads and to prepare salads. They are also ideal for making jams and compotes.
4. Clingstones
An elongated variety, clingstones have a slightly hairy skin and firm, aromatic pulp. Also in this case, the flavor is sweet and slightly acidic, with an intense aroma. They are ideal not only for fresh consumption, but also for baking, thanks to their firm consistency: in Campania, these are the peaches that are paired with wine.
5. Donut Peaches
The donut peaches, called saturnine in some areas, are recognizable by their particular shape, which makes them unique compared to other varieties: they are flattened, with a very colorful skin, often with red or purple shades. The pulp is firm and aromatic, with a very sweet, sugary and intense flavor: for this reason they are ideal, in addition to fresh consumption, also for the preparation of desserts and jams.
American Excellences
When it comes to peaches, not all are created equal—and in the U.S., regional pride runs deep for certain varieties that have stood the test of time and taste. From sun-drenched orchards in Georgia to breezy groves in Michigan and California, American growers have cultivated peaches with unique flavors, textures, and ripening seasons.
1. Elberta
One of the most famous U.S. varieties, developed in Georgia in the 1870s. Elberta peaches are large, sweet, and freestone (the flesh separates easily from the pit), making them perfect for eating fresh or canning.
2. Redhaven
Originating from Michigan in the 1940s, Redhaven peaches are widely grown throughout the country. They’re known for their beautiful red-blushed skin and firm, juicy flesh. Excellent for baking and freezing.
3. Georgia Belle
This old-fashioned white peach variety is a Southern classic. With tender, aromatic flesh, Georgia Belles are favored for desserts and preserving. Freestone and very sweet, they peak in mid-summer.
4. Hale Haven
Another Michigan-origin variety, Hale Haven peaches are large, round, and yellow-fleshed with great juiciness. They ripen in mid to late summer and are ideal for eating fresh or making preserves.
5. O’Henry
A California-developed peach, O’Henry is a late-season freestone variety with bold flavor and firm texture. It’s popular in Western states and ideal for long-distance shipping due to its durability.
;Resize,width=767;)
