Stone Fruit Characteristics
Some of the most common consumer questions about California peaches, plums and nectarines focus on fruit types and selection. What’s the difference between yellow and white flesh peaches and nectarines, the truth about red blush, and the skinny on all the different colors of plums? Read on to learn about key type differences and how to choose fruit that satisfies.
Peach & Nectarine Types
While there are many individual varieties of peaches and nectarines, there are two major types: yellow and white flesh.
Yellow peaches and nectarines have a deep yellow background color overlaid with pink or red blush color and deep yellow flesh inside. They are ready-to-eat when they yield to gentle palm pressure and have a balance of sweetand tart flavors. Some like them when slightly firm, when they’ll be a little tarter.
White peaches and nectarines, also known as Summerwhite® varieties, have a creamy yellow background color overlaid with pink or red blush color and creamy yellow flesh inside. They’re naturally less tart and can be ready-to-eat when still firm and crunchy. White peaches and nectarines also ripen faster than their yellow counterparts. About 25% of California peaches and nectarines are Summerwhite® varieties.
Both types will taste sweeter and juicier as they ripen.
Plum Types
Plums generally have tart skin and sweet flesh. As plums ripen and soften, the skin becomes less tart and the flesh sweeter. Some types have sweet skin and sweet flesh.
Plums’ flavor can’t be judged by their color. Whether red, black, purple, yellow or green, each one of the varieties grown in California has a unique flavor profile, so throughout the season there’s always something new to explore. Though there are many varieties, there are two main types: Japanese plums and European plums. Japanese plums are the most widely grown type and are rounded in shape. European plums are oval in shape. While some European plums are sold fresh in the late summer, most are used for making dried plums, also known as prunes.
Clingstone, Freestone and Semi-Freestone
Peach, plum and nectarine varieties can be clingstone, freestone or semi-freestone. In clingstone varieties, the flesh holds fast to the fruit’s pit, while the flesh of freestone varieties is easily separated from the pit. In semi-freestone varieties, the fruit’s flesh easily separates from the pit when the fruit is fully ripened.
As a general rule, early season peaches and nectarines are clingstone, moving to freestone in the peak season. Late season peaches are generally freestone and late season nectarines return to clingstone. Most plum varieties are clingstone.