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

On 2011-08-17, Jim Elbrecht > wrote:

> Are all the white peaches very sweet?

Almost all the "white" produce (corn, nectarines, peaches, etc) are
sweet or even extra-sweet and super-sweet hybrids. Hybrids going more
for sweet than flavor. Usually flavor is better for use in a
pie/cobbler. Better to have flavor and add sweet in the form of
sugar. Otherwise, I agree. Whites are great for eating raw or
topping breakfast cereal/oatmeal.

> These were less fuzzy than the ones I grow in the backyard.

I wondered about that, too. Is this a new harvesting process or have
they been genetically modified to have no fuzz?

nb

On 8/17/2011 6:56 PM, notbob wrote:
> On 2011-08-17, Jim > wrote:
>
>> Are all the white peaches very sweet?
>
> Almost all the "white" produce (corn, nectarines, peaches, etc) are
> sweet or even extra-sweet and super-sweet hybrids. Hybrids going more
> for sweet than flavor. Usually flavor is better for use in a
> pie/cobbler. Better to have flavor and add sweet in the form of
> sugar. Otherwise, I agree. Whites are great for eating raw or
> topping breakfast cereal/oatmeal.
>
>> These were less fuzzy than the ones I grow in the backyard.
>
> I wondered about that, too. Is this a new harvesting process or have
> they been genetically modified to have no fuzz?
>
> nb
So far I've seen three varieties or colors of donut peaches at a local
farmer's market. They've all been good!

--


James Silverton, Potomac

I'm *not*

On 2011-08-18, James Silverton > wrote:
> So far I've seen three varieties or colors of donut peaches at a local
> farmer's market. They've all been good!

Congratulations. You've just replied to a post that made absolutely
no mention of donut peaches. If you were trying to reply to the
previous poster's attributed quotes, you hosed that, too.

nb

notbob wrote in rec.food.cooking:

> On 2011-08-18, James Silverton > wrote:
> > So far I've seen three varieties or colors of donut peaches at a
> > local farmer's market. They've all been good!
>
> Congratulations. You've just replied to a post that made absolutely
> no mention of donut peaches. If you were trying to reply to the
> previous poster's attributed quotes, you hosed that, too.

A discussion on peaches, he brings up a generally whiter fleshed
variety called donut peaches.

http://tinyurl.com/3wotbqx


--

notbob wrote:
>
> I wondered about that, too. Is this a new harvesting process or have
> they been genetically modified to have no fuzz?

There are white nectarines too. Maybe that's what
you had.

Both white peaches and nectarines are scarce in some
parts because they don't ship well. They bruise easily.

On 2011-08-18, Mark Thorson > wrote:

> There are white nectarines too. Maybe that's what
> you had.

Maybe you should read the post.

On Aug 18, 5:29*pm, notbob > wrote:
> On 2011-08-18, Mark Thorson > wrote:
>
> > There are white nectarines too. *Maybe that's what
> > you had.
>
> Maybe you should read the post. *

***Hey snot.bob, maybe you should be a bit more civil!

On Wed, 17 Aug 2011 18:18:22 -0400, 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.

Must be more than one variety of white peach.
My DIL's father has a white peach tree that bears profusely. The fruit
from it are, without a doubt, the most bland, tasteless peach I've
ever tried.

Ross.

Ross@home wrote:
>
> Must be more than one variety of white peach.
> My DIL's father has a white peach tree that bears profusely. The
> fruit
> from it are, without a doubt, the most bland, tasteless peach I've
> ever tried.
>
> Ross.

I always found white peaches pretty tasteless until a week or so ago,
when I tried one (no fuzz and freestone) and it was sweet and
delicious. Someone has done something right.

Dora

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

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.

Lucille

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.


--

"Lucille" > wrote
>
> 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.
>
> Lucille

If they are chilled during the ripening process that can happen. You don't
want to take them below 50 degrees. There may be other factors

Buying peaches these days is a crap shoot. I rarely buy them in the
supermarket for that reason; I've had good looking crappy tasting ones too
often. Local peaches picked ripe are better.

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.

--

Leon Manfredi > wrote:

>On Wed, 17 Aug 2011 18:18:22 -0400, 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.
-snip-
>
>Now I'm confused...... Nectarines, maybe?

Nope. They're peaches. I thought I was the last person to hear about
them- but apparently not.

Here's MotherEarth's take on them from 2009. The trees are hardy
enough for me to try some in zone 5.

http://www.motherearthnews.com/Real-...nut-Peach.aspx

And here's what the nursery says about them
http://www.millernurseries.com/cart....t_detail&p=868

"Saturn is a new flat, donut shaped peach that is rapidly becoming the
most popular variety of peach available. All you have to do is bite
into one of these very sweet, white, delicious peaches to know why.
More sugar and less acid, Saturn has a more delicate and sweeter
flavor than yellow peaches. Tender, semi-red skin, Saturn is excellent
for out of hand eating. Delicious when canned, dried and used for
desserts. "

I can taste the dried ones now-- I don't really have room for a
standard tree-- but I'll be looking for a spot [on somebody's
property] to put one in next spring. they are yummy. [But I
wouldn't cook with them.]

Jim