Peaches are commonly known for their velvety characteristic or fuzzy skin. They range from traditionally orange or yellow skin, but today they are more commonly a yellow and red, or a red and white skin. They are known by their flesh which ranges from white to rich orange, depending on their variety.
When ripe, the peach fruit has a delicate aroma, and may give slightly under gentle pressure.
Peaches can be categorised as either freestone or clingstone. The pit or stone of a freestone peach comes away easily from the flesh or when the fruit is split. While with clingstone peaches, the flesh adheres firmly to the stone. Both can have either white or yellow flesh.
Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness, though this also depends on variety. Both colours often have some red on their skin. They are eaten fresh and can also be cooked.