White Peach

Fruit

White Peach is a fragrant stone fruit with creamy white flesh, pale pinkish-green skin, and a blush of rose-red. Known for its smooth texture and floral sweetness, white peaches are less acidic than yellow varieties, giving them a gentler, honeyed flavor. They’re a summer favorite in both fresh and cooked dishes.

How chefs use it:

Fresh: Eaten out of hand or sliced into fruit salads, yogurt, or desserts.

Desserts: Ideal for tarts, cakes, cobblers, and poached preparations.

Savory Dishes: Pairs beautifully with burrata, prosciutto, basil, or balsamic glaze.

Beverages: Blended into smoothies, sangrias, or sparkling peach drinks.

Preserves: Used for jams and compotes that retain a soft, floral taste.

Texture & Prep Tips: Soft, juicy flesh with thin, velvety skin. Handle gently—white peaches bruise more easily than yellow varieties. Ripe fruit gives slightly under pressure and emits a sweet, perfumed scent.

Flavor profile in a dish: Mildly sweet and floral with hints of rose, honey, and vanilla. Balanced and low in acidity, offering a delicate, smooth finish.

Peak Season: June–August (California).