It’s peach season! We all love the sweet, juicy experience of biting into a fresh peach, but do you know what type of peach is best for cooking, canning, or your taste buds? There are actually a few main categories that peaches fall into, each providing its own unique characteristics. While the names of the peach types below are fairly self-explanatory, the unique flavor profiles and uses do vary.
As you can see from the video above, we are currently picking and packing the very popular PF Lucky 13 freestone peach! You can read more below about this sweet, juicy peach and how you can enjoy our Shenandoah Valley peaches.
The yellow flesh peach, as you might assume, does have flesh that appears to be a bright golden yellow. These peaches represent the majority of peaches in the United States, and if you’ve ever eaten a peach, you probably know exactly what we’re talking about. These peaches are very sweet and have a higher level of acidity and tartness that lessens with ripeness. You can tell a yellow peach is ripe when it is heavy and gives slightly when squeezed. Yellow flesh peaches are great for eating fresh, cooking, and canning.
While similar to yellow-flesh peaches on the outside, white-flesh peaches take on a light colorless appearance on the inside that sets them apart. The skin of a peach will vary in redness with different varieties, but this has no impact on ripeness. These peaches are less acidic than their yellow counterpart, and tend to be sweeter whether firm or soft. These peaches are more delicate and tend to fall apart when cooked too much. They are best experienced eaten fresh or in recipes that use little to no cooking, as in salads or alongside meats.
These peaches are named as such because their flesh “clings” to the pit. You might recall eating a fresh, juicy clingstone peach yourself if you’ve ever had a peach where you had to nibble around the pit. These peaches are very sweet, juicy, and fantastic for eating. Clingstone peaches are often found in cans because of their soft, very sweet, and juicy characteristics. They go well with recipes that call for diced or pureed peaches.
Freestone peaches are “free” from their pit. If you were to cut the whole way around the pit in a freestone peach, as shown 12 seconds into the video above, the pit will completely separate from the flesh leaving you with two flawless peach halves. These peaches are preferred for eating out of hand because of the ease with which the flesh is removed from the pit. They can be canned or frozen, and cut into uniform pieces making them ideal for cooking your favorite summertime desserts!
This third type is a hybridized combination between freestone and clingstone. When it is ripened it’s ultimately freestone while retaining the juicy sweetness of the clingstone peach. This is a good general purpose peach for eating fresh, baking, and preserving.
Our peaches can be ordered online and shipped to your home, or given as a gift to a family member, friend, customer, or business associate. Alternatively, pre-ordered peaches may be picked up at Turkey Knob’s fruit market or company headquarters. Peaches purchased at the fruit stands are available by the bushel, half-bushel, pecks, and half-pecks.
Summer is in full swing and that means freestone peaches are here! Bring the perfect dessert to your summer cookouts, stock up your canned or frozen peach inventory, or just enjoy a fresh, juicy bite of what the Shenandoah Valley has to offer!
Gift boxes can be shipped to addresses on the East Coast that FedEx can reach in 2 days.
We are currently picking PF (Paul Friday) Lucky 13, PF 14, PF 15, Red Haven, and some Blazing Stars. Paul Friday is a very well known Michigan peach breeder with 52 years of experience breeding peaches. He set out 25 years ago to discover the perfect peach, and the number of each peach correlates to the time that it ripens. Red Haven peaches are always a favorite here in the valley, and the “Star’ variety is unique in that it does not brown after it has been cut.
Good for ice cream, jam, eating fresh.
Good for canning since they come off the seed easily, but also great to eat fresh, freeze and bake with.
Sweet and less acidic than the yellow varieties, and great to eat fresh.
We have just started harvesting the Summer Beaut, which is a yellow nectarine. Still to come are Red Gold, Fantasia, and Ambre.
We have White nectarines too – Zephyr and Emeraude. White nectarines, like peaches, are sweet and less acidic than the yellow varieties.