The fruit is somewhat sour, clingstone, and very juicy. Rutin and isoquercetin are the primary flavonols found in clingstone peaches. The title was chosen as a tribute to the clingstone peach (Greer High School). Some cultivars are partially freestone and clingstone, so are called semifree. Freestone types are preferred for eating fresh, while clingstone types are for canning. As with peaches, nectarines can be white or yellow, and clingstone or freestone. Most damsons are of the "clingstone" type, where the flesh adheres to the stone. Pickled peaches may be prepared from medium-sized, non-melting clingstone peaches that are small-seeded.