Stone fruit season has arrived and we have a stunning variety of sweet, juicy peaches, plums, nectarines, apricots, pluots and apriums at the farmers markets. Did you know California grows about 90 percent of the nectarines and plums grown in the US, and produces about 60 percent of all the peaches?
With over 200 varieties of peaches, 200 varieties of plums, and about 175 varieties of nectarines, it's easy to get confused about the flavor and color characteristics! Here’s a quick reference for stone fruits.
Peaches and Nectarines
There are many varieties of peaches and nectarines, but they fall into one of two categories: yellow or white flesh. Yellow peaches and nectarines are ready to eat when they yield to gentle palm pressure and have a balance of sweet and tart flavors. White peaches and nectarines are naturally sweeter and can be ready to eat when still firm and crunchy.