Lucille wrote in rec.food.cooking:

> On Aug 19, 8:12*am, Lucille > wrote:
> > 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.
> >
> > * * * * * * * *Lucille- Hide quoted text -
> >
> > - Show quoted text -
>
> I forgot to ask........ does anyone know why some yellow peaches are
> dry and gritty?
> I've even had some that were nice and juicy with parts of it dry and
> gritty.
> That part taste terrible.

I know under ripe ones can be like that. Select softer ones to avoid
that. That or ripen on the counter for a few days.


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