James Silverton wrote in rec.food.cooking:

> 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.

Ok! I seem to get the mostly white sort here. Local crop I suspect.


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