Types of peaches?

Question

Can you tell me some? (not like ways to cook them different kinds of them)

Answer 1

try (((dolefiveaday.com)))
freeston and clingstone
*********************
names types:
*
they have a list
elagant lady
o henry
red top peaches
flavor crest peaches
spring lady peaces
fair time peaches
ryan sun peaches

good luck..........

Answer 2

Basically there are two types... Cling and Freestone.
The cling is the one that the meat stays stuck to the seed, and are sometimes used for juice. The freestone, is the one that will separate from the seed, when you cut it down the middle.
There are different brands of these two peaches.

Answer 3

Related to cooking and canning them:

"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
http://www.michiganpeach.org/facts/types.html



"Out of the hundreds of varieties of peaches, each can be classified as clingstone, freestone, or semi-freestone. In general, most peaches are classified by how firmly the flesh attaches to the pit.

Clingstone: These 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 -- perfect for desserts. This is the preferred variety for jellies, jams, and canning. Although clingstones are tasty eaten fresh, they are seldom found in the local market. The commercial industry uses clingstones for peaches canned in various levels of syrup.

Freestone: 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 canning and baking purposes.

Semi-freestone: This newer type is a hybrid of the clingstone and freestone. It is good for general purposes, both fresh and canned."
http://homecooking.about.com/od/fruit/a/peachvarieties.htm

Answer 4

I didn't know there was types of peaches.