There are two basic types of peaches (Prunus persica): clingstone and freestone. With clingstone peaches, the flesh “clings” to the “stone” of the peach, making it difficult to separate, and thus more suitable for processing.
The pit of freestone peaches “freely” separates from the flesh, making it ideal for fresh consumption.
The inside flesh of peaches exists in three different colors: yellow, white and the less common red.
In Iran there are four type of Peaches are available
Crest
Saffron-color
Alberta
White and Red
Saturn Peaches
In the United States yellow-fleshed peaches are the most common, having a balanced flavor of sweet and tangy. White-fleshed peaches are very common in Asian countries; and recently there has been a growing demand for them throughout the United States. White-fleshed peaches have less acidity, and therefore lack the tangy flavor that yellow peaches exhibit.
