Michigan Peach Sponsors

A non-profit organization for research and promotion of peaches

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 Types of Peaches

Melting flesh peaches (left top). Melting flesh peaches have flesh that become soft over time when canned. They tend to have ragged edges when sliced during processing.   Melting flesh types can be clingstone or freestone. (The pits of freestone peaches are easy to separate from the flesh).

Non-melting peaches (top right). Non-melting peaches remain firm after canning. They are selected to have Vulcan cling peachorange flesh color with no red, and a distinctive taste a little like apricots. Most commercial canned peaches are non-melting types. Non-melting types are less subject to bruising during harvest than other peaches. All non-melting types are clingstone, meaning the flesh adheres to the pit when ripe. There are many intermediate types between melting and non-melting types. Peach breeders have been utilizing a genetic characteristic called stony hard. Fruit with a stony hard gene are very slow to soften.

Yellow and white fleshed peaches. Most peaches grown in the United States have yellow flesh. In some areas of the world such as Asia, white flesh peaches are preferred (lower right). The white-fleshed peaches have very light or white flesh.  They are often red or pink near the pit

Peento peaches (lower left). A few varieties of peaches are flat or doughnut White Peachshaped. This type is known as Pan Tao or Peen To. Peento peaches come in various colors and flavors. True doughnut peaches have the pit exposed to the outside--the pit can be pushed out without cutting the peach, leaving a doughnut-like fruit.