Well the color is different, duh! But what about kitchen uses? Peaches come in yellow and white varieties, and some cooks think they are equivalent when it comes to culinary uses. But nay, this is yet another kitchen myth! There are subtle but important differences between yellow and white peaches.
Yellow peaches have a distinct “peachy” flavor and a hint of tartness that nicely balances their sweetness. The flesh is relatively firm, so they hold up well when baked or canned. White peaches have a more delicate flavor, almost floral in nature, and essentially no tartness. The flesh is softer than yellow peaches and they do not do as well in pies, cobblers, and the like. They are great in jams and syrups. Both kinds are, of course, great when simply eaten out-of-hand.
On a safety note, the lack of tartness, or acidity, in white peaches, means that they cannot safely be canned using the hot water bath method but should be frozen. The acidity of yellow peaches makes them safe for hot water bath canning. Learn more about acidity and safe canning here.
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