The Story
French white peaches with pale, cream-to-ivory flesh and a flavour that is sweeter, more floral, and less acidic than yellow varieties. The difference is not subtle — white peaches have a markedly higher sugar-to-acid ratio, which gives them a gentler, more perfumed character where the sweetness arrives first and any tartness sits well in the background. This is why they are often described as more aromatic than sharp, and why they work so well in preparations where you want fruit sweetness without a citric edge.
The flesh is soft and yielding when ripe — genuinely melt-in-the-mouth — which makes them exceptional for eating fresh but also means they bruise easily and have a shorter window of perfect ripeness than firmer yellow peaches. The skin carries the characteristic peach fuzz and typically shows a pale base colour with blushes of red and pink where the fruit was exposed to sunlight. The colour of the blush is not an indicator of ripeness — judge instead by gentle pressure near the stem end and by fragrance, which intensifies significantly as the fruit reaches its peak.
The lower acidity of white peaches is a consequence of the sugar and organic acid balance in the fruit. In yellow varieties, malic and citric acid are more dominant, which gives them their tang. In white varieties, the same sugars are present but the acid levels are suppressed, allowing the floral, almost honeyed notes to come through.
These are sourced from France, where the season runs from June through September.
Origin: France.
Ingredients: White peaches (Prunus persica).
Description
French white peaches with pale, cream-to-ivory flesh and a flavour that is sweeter, more floral, and less acidic than yellow varieties. The difference is not subtle — white peaches have a markedly higher sugar-to-acid ratio, which gives them a gentler, more perfumed character where the sweetness arrives first and any tartness sits well in the background. This is why they are often described as more aromatic than sharp, and why they work so well in preparations where you want fruit sweetness without a citric edge.
The flesh is soft and yielding when ripe — genuinely melt-in-the-mouth — which makes them exceptional for eating fresh but also means they bruise easily and have a shorter window of perfect ripeness than firmer yellow peaches. The skin carries the characteristic peach fuzz and typically shows a pale base colour with blushes of red and pink where the fruit was exposed to sunlight. The colour of the blush is not an indicator of ripeness — judge instead by gentle pressure near the stem end and by fragrance, which intensifies significantly as the fruit reaches its peak.
The lower acidity of white peaches is a consequence of the sugar and organic acid balance in the fruit. In yellow varieties, malic and citric acid are more dominant, which gives them their tang. In white varieties, the same sugars are present but the acid levels are suppressed, allowing the floral, almost honeyed notes to come through.
These are sourced from France, where the season runs from June through September.
Origin: France.
Ingredients: White peaches (Prunus persica).
