Friday, 11 September 2009

White Lady Peaches

White Lady Peachee
There doesn't seem to be a lot of information out there about White Lady peaches; they are a relatively recent hybrid from Zaiger's Genetics, and much of the information turned up by Google is plainly just advertising copy posted and re-posted. However, they seem to be quite popular and reasonably widely available.

I bought these on impulse just because they are so different in colour from most of the golden-fleshed peaches that have been the standard for decades. Unlike some of the other white fleshed peaches I have tried, these actually have a good flavour, although they are noticeably milder than the Harrow Beauty (still my favourite!) I bought at the same time.

Most white fleshed peaches are what are described as "sub-acid" meaning they are less acidic than the darker fleshed peaches. Less acid makes them seem sweeter, but it also means less flavour.

White fleshed varieties of peaches have been becoming popular in the last few years. At first I greeted this trend with enthusiasm; what could be wrong with having more kinds of peaches? But lately I'm starting to wonder if this trend isn't part of the general dumbing down of our national taste-buds that I've been observing for some years; where intense and interesting flavours are replaced with something sweet and bland.

Fortunately White Lady seems to strike a balance; not too tart but still with good peachy flavour and a slightly musky, slightly floral aroma. They are often described as free-stone, but they are also often described as semi-freestone and that strikes me as more accurate; you'll have to pry a bit to get the pit out, although it will come out. Unlike many white fleshed peaches, these have a nice strong red flush to the skin, which may also speckle the flesh. This makes them more attractive than some white peaches, and may also be the source of their good flavour. The skins are supposed to be low in fuzz, but they seemed to me to be about the usual. Nothing wrong with that. A little fuzz is part of the peach experience. They should be available in early to mid September in Ontario. One report I read suggested that they don't can particularly well, so you may wish to stick to eating them fresh.

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