They had orange and red skins but a slightly more yellow interior than the Rosa peaches. Size-wise they are very similar-averaging the size of a softball. The Angela peaches are also free-stone but they had to be slightly pried from the center of the peaches. They also required a longer boiling water bath-we scalded them for a full minute rather than 30 seconds and I still had to cut away peach skin. And the third but most deciding factor that will strongly influence whether we buy them again in the future is taste. The Rosa peaches were sweet, juicy and had a touch of tangy flavor whereas the Angela peaches were just blah in comparison. They were still far above store peaches but the Rosa peaches (despite their great tendency to bruise easily) were a grade A peach for canning and Angela peaches I would probably knock down to a B-.
On a side note, my parents canned Elberta peaches this year which probably would get a A- to B+. The Elberta peaches are more lemon in color both in skin and interior but they are a bit too tart for my taste. The Elberta peaches are free-stone and the skins slip off easily. They are also smaller in size-on average about the size of a tennis ball.
