Non-melting
peaches Non-melting peaches remain firm after canning. They are selected
to have orange 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.
Melting flesh peaches. 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) Some commercial melting flesh types have red flesh color near the pit and scattered throughout the flesh.
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. The white-fleshed peaches have very light or white flesh. They
are often red or pink near the pit.
Peento
peaches. A few varieties of peaches are flat or doughnut shaped. This type
is known as Pan Tao or Peen To