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White Peaches


This stone fruit is thousands of years old and was eaten by the likes of Alexander the Great. It expanded its reach into Europe, eventually making its way to the US.

Appearance & Flavor

The main difference between these peaches and the traditional yellow variety is its flesh color-a creamy white color with splashes of red and pink. They are more delicate in texture and flavor than the yellow peach and have a lower acid ratio, so they have more of natural sweetness. Some of the better varieties will have some cracks so don’t shy away from these.

Ways to Enjoy

A refreshing dessert to have at your next summer gathering will be a game-changer. They can take the place of yellow-flesh peaches in any recipe you find them in, however, they do turn brown when cooked and fall apart easier. Eat them right out of your hand, use them in salads, salsas, and smoothies, and top dishes and desserts.

Availability & Origin

White peaches are native to China. Domestically, they grow in California from May until the end of August and in the Northwest in Washington and Oregon. There are several small local deals on the East Coast where they first arrived in the US. From January to March, Chile sends us their peaches.


Before storing, check for ripeness; if they give to slight touch and are very aromatic, that’s how you know they’re ripe. They can be placed in the fridge in a bowl but avoid touching them too much as they bruise easily. They’ll last up to two days that way. If slightly ripe, you can store them in a bowl on the counter, and even give them some sunlight, in order to speed up the ripening process and should be ready in a few days. If the peaches are rock hard, you can place them in a paper bag to ripen them up quickly. But if you have a need for more speed, place a banana or an apple in the bag with them for much quicker results. After being cut, wrap slices tightly in plastic wrap and place in an airtight bag or container for two additional days of use. Since they’re not available year-round, here’s how to freeze them.