Fresh peaches typically fall into one of two categories based on their pits:
CLING peaches contain pits that are not easily removed (the fruit “clings” to its pit). Cling peaches can be eaten as is but they may not be the best choice for canning or freezing as the preparation is more time consuming.
FREESTONE peaches easily release their pits, so they work for eating, freezing and canning. Freestone peaches make up the majority of peaches found in the grocery store today.
They also vary in color, which affects their flavor.
YELLOW peaches contain more acids, giving them a tangier flavor. However, some of the acid dissolves as they ripen, making them sweeter.
WHITE peaches are typically sweeter.
