The classification encompasses edible plant products that possess a pale or colorless flesh. Examples include white peaches, Asian pears, and certain varieties of apples. These specific cultivars derive their unique pigmentation profile from their genetic makeup and environmental factors during growth.
Consumption of these lighter-hued items offers nutritional value and contributes to dietary diversity. Historically, some of these have been associated with particular cultural or medicinal uses, depending on geographical location and traditional practices. Their mild flavor profiles make them versatile ingredients in both sweet and savory culinary applications.