Certain botanical edibles are characterized by their pale, often creamy, interior or exterior color. Examples include the flesh of some varieties of peaches, white nectarines, and specific types of grapes. The appearance of these fruits can be a defining characteristic and a factor influencing consumer appeal.
This coloration can signify unique nutritional profiles or flavor nuances. The presence or absence of certain pigments influences the antioxidant content and perceived sweetness of the fruit. Historically, pale-colored varieties have been prized for their delicate flavors and distinct textures, often cultivated in specific regions to enhance their characteristics.