Both of these tempting beauties have super sweet white flesh that makes for a lovely summer snack. Prized for their appearance and original flavor, they’re often more expensive than their traditional counterparts.
Also referred to as a donut peach or a Saturn peach, Saucer Peaches are squat, freestone peaches with an indentation in the middle that suggests the shape of a donut. The flesh is white and generally higher in sugar content than that of a yellow peach, so you get that much more sweetness per bite. The skin is a creamy yellow with red or magenta blush and is generally less fuzzy than a traditional peach.
The Saucers originated in China and were first grown in the United States sometime in the mid-1800s. They didn’t become truly popular until more recently, with adults and particularly children drawn to their small and unique appearance.
While they are smaller than a traditional peach, they can be used for fresh eating or baking just as any other peach. When ripe the peach will give just slightly to the touch, and should not have any uneven soft spots or bruising. Leave your Saucer Peaches out on the counter to ripen, and once ripe they can be kept in the refrigerator up to three days.
Like the Saucer Peaches, the White Nectarines have juicy white flesh that is considerably sweeter than their standard yellow counterparts as a result of having a much lower acid content. As well, traditional yellow nectarines get sweeter as they ripen but White Nectarines as just as sweet when harvested as they are when ripened. People love the White Nectarine for its unique sweetness and of course for the lack of fuzz found on a peach. While its flesh is white or even pinkish, the center around the pit radiates a bright magenta—truly stunning when served in slices. The skin also often features bright splashes of magenta over fair-colored skin.
Despite having been in commercial production for over 30 years now, White Nectarines only recently have become a fruit that people ask for by name and their popularity grows with every season. Most of the White Nectarines grown inAmericago to overseas markets that favor sweeter stone fruit.
Ripening your White Nectarines is identical to how you’d ripen a Saucer Peach or any other peach or nectarine. They’re ripe when they give to slight pressure and there is no green color evident on the skin. If you want to speed the ripening process, place the nectarine in a paper bag and you’ll have a succulent, ripe fruit with in 1-2 days.