Are you aware that there are literally hundreds of varieties of peaches? We tend to see the same varieties in the grocery stores, but if you shop a farmers’ market, you’ll have a broader choice from which to choose. The difference in tastes, textures, and colors is truly astounding.

Each variety can be classified as clingstone, freestone, or semi-freestone/semi-clingstone. That refers to how firmly the flesh attaches to the pit. And this attachment is important, depending on what you want to do with your peaches.

Clingstone peaches are so named because the flesh clings stubbornly to the stone or pit. In the Northern hemisphere, this type is the first to be harvested, ripening May through August. The flesh is yellow, with bright red touches closest to the stone. They have a soft texture, and are juicier and sweeter than the other varieties -- perfect for desserts. They’re also the preferred variety for jellies, jams, and canning.

Although clingstones are tasty eaten fresh, they’re seldom found in local markets. The commercial industry uses clingstones for peaches canned in various levels of syrup.

Freestone types are obviously the easiest to work with. As its name implies, the stone is easily removed from this variety, making it a good choice for eating fresh. Harvest begins in late May and continues to October. This is the type most commonly found in your local grocery store. They tend to be larger than clingstones, with a firmer, less juicy texture, yet still sweet. They are excellent for home canning, freezing and baking purposes.

Semi-freestone is a newer peach and is a hybrid of the clingstone and freestone. It is good for general purposes, both fresh and canned. Also called semi-clingstone.

As to flavor, the most important factor is fresh-picked. Almost any variety, when allowed to ripen on the tree, will taste better than anything from the grocery store. Peaches do not ripen (become sweeter) once picked, they simply soften (due to enzymes and bacterial action).

I’ll close this mouth-watering tutorial with a scaled-down variety guide. I hope you can get to a farmers’ market while peaches are still on. This information can help with your shopping! (And please check out this amazing recipe from www.lehmans.com. Their blog is superb.)

These easy, moist cupcakes let you enjoy the taste of your favorite cobbler dessert on the go, or serve them warm with vanilla ice cream and fresh sliced peaches on the side. Yum, summer!

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    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com