jmcquown wrote in rec.food.cooking:

> If donut peaches
> (never heard of them) are white peaches (never heard of or saw them,
> either) then it's perfectly within the scope of the original thread.
> If not, consider it "thread drift" and get over it. They're still
> talking about peaches.

I posted a link to the pictures of them. The name comes from the shape
which is roughly like a donut. They sell them here sometimes and i get
them for making jams. The ones here are a bit firmer and the flesh is
more to the whiter scale (at least the ones I see here, not sure if
that's true of all of them). They are easier to peel and chop.



--