Farmers Market Find: White peaches

What are they?

Golf-ball-size, white-fleshed peaches that are riper than they look. Ours had tender and juicy flesh, minimal fuzz and explosive peach flavor despite a slight greenish tinge to the palest parts of their blushing yellow skin.

Spotted at:

The Sunderman Produce (Sidney, Iowa) farm stand at the Omaha Farmers Market.

How to use:

As you would other peaches, but quickly and with minimal alteration. These require no peeling, no paper-bag ripening and no cooking and will spoil if not eaten in a few days.

Recipe ideas:

White peaches and cream: Chop pitted peaches into rustic chunks. Drizzle with cold cream and sprinkle with crunchy turbinado sugar.

White peach pancakes: Drop thin slices of peach into your favorite pancake batter. (To minimize sticking, add the peaches after pouring batter into the pan and before you flip each pancake.) Serve with butter, toasted almonds and a warm vanilla-spiked syrup.

Deconstructed white peach brulée: Halve and pit peaches, place on a heat-proof surface and sprinkle the cut sides with sugar. Caramelize the sugar with a small torch until it is glassy and golden but not burnt. Serve immediately, three peach halves to a plate, atop a schmear of cinnamon-dusted mascarpone or a puddle of crème anglaise.

— Nichole Aksamit

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