What is the difference between a freestone and cling peach?

Freestone and cling peaches are two main types of peaches that differ in how the flesh separates from the stone or pit of the fruit. Here are the key differences between freestone and cling peaches:

Freestone Peaches:

1. Stone Separation: Freestone peaches have flesh that easily separates from the stone when ripe. With a gentle twist or pull, the stone can be removed cleanly, leaving the edible flesh intact.

2. Texture: Freestone peaches tend to have a softer and juicier texture compared to cling peaches. They are often preferred for eating fresh out of hand or for use in baking and desserts.

3. Varieties: Some popular varieties of freestone peaches include Redhaven, Elberta, and July Elberta.

Cling Peaches:

1. Stone Adhesion: Cling peaches have flesh that clings tightly to the stone, making it difficult to separate without cutting or breaking the fruit. The stone and flesh remain firmly attached even when ripe.

2. Texture: Cling peaches usually have a firmer texture compared to freestone peaches. Their flesh tends to be less juicy and more fibrous.

3. Uses: Cling peaches are often preferred for canning, preserving, and making jams and jellies because their firmer flesh retains its shape better during processing. Some popular varieties of cling peaches include Red Globe, Muir, and Halford.

4. Processing: Cling peaches are often peeled and sliced before processing, as the skin can be tough and difficult to remove after cooking.

In summary, freestone peaches have flesh that easily separates from the stone, making them ideal for fresh eating and baking. Cling peaches have flesh that clings to the stone and are better suited for cooking, canning, and preserving. The texture and flavor preferences ultimately determine which type of peach is best for various culinary purposes.