Lucille wrote in rec.food.cooking:

> On Aug 17, 6:18*pm, Jim Elbrecht > wrote:
> > Wow! * I just had my first Donut Peach [aka Bagel, Saturn,
> > Flattened, etc]. * * * Wikipedia says they became popular in the
> > 1990s-- I guess i haven't been paying attention. * * *I asked the
> > farmer at the stand what the deal was with these little things and
> > he said they taste just like the white peaches, but are smaller and
> > easier to eat without getting a juice bath.
> >
> > Well-- If that's what a white peach tastes like- they are some SWEET
> > peaches.
> >
> > Seems like somebody was asking recently if it made a difference if
> > they used white or yellow peaches in a cobbler. * * If these little
> > guys are any indication, I'd say yes. * * Save the white ones for
> > eating and use the yellows for cooking.
> >
> > Are all the white peaches very sweet? *
> >
> > These were less fuzzy than the ones I grow in the backyard. * All I
> > know about the variety of mine is that they are yellow and
> > freestone.
> >
> > Jim
>
> I never knew there were any such thing as white peaches. I've never
> seen them.

The flesh is a paler creamy color (I've not seen true white) and the
outsides often don't look any different. Lots of types of them though.

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