Answer: From a genetic standpoint, peaches are classified by flesh texture as either melting, nonmelting or stony hard. Melting flesh peaches become softer as they ripen and will actually “melt in your mouth” when they are fully mature. Most people prefer this type for fresh eating out of hand. Nonmelting flesh peaches remain firm in texture when fully mature and never become melting. The texture of these has been referred to as “rubbery” or “chewy”. Nonmelting flesh peaches typify most peaches that are used for commercial canning. Some “freestone, melting” types are canned but they represent a very small proportion of canned peaches. The stony hard flesh type is very firm, even crispy when fully ripe. This type never melts and is typical of some white fleshed peaches from Asia.