On 8/18/2011 10:23 AM, cshenk wrote:
> 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.
>
As I mentioned, not all donut peaches are white. The really yellow ones
are pretty good too.


--


James Silverton, Potomac

I'm *not*