Stone Fruits
Stone fruits get their name from the pit or “stone” in their center that is encased in a fleshy outer area. Also known as drupes, stone fruits tend to have thin skins that may be fuzzy or smooth. The pit is a large seed, and stone fruits can be either considered clingstone or freestone, depending on how easily the flesh pulls away from the seed. Most stone fruits are native to warmer climates of the world and therefore are very susceptible to injury from cold winter temperatures.
The apricot plant (Prunus armeniaca) is a stone fruit of the family Rosaceae (order Rosales). Apricots are closely related to peaches, almonds, plums, and cherries. Cultivated throughout the temperate regions of the world, especially in the Mediterranean, apricots grow best in neutral or slightly acidic soil with a pH of 6.7 to 7.5. Turkey is the largest producer of apricots worldwide, however California produces more than 95% of the commercially grown apricots in the US.
Cherry refers to any of the various trees belonging to the genus Prunus and their edible fruits. Commercial production includes sour cherries (Prunus cerasus), which are frozen or canned and used in sauces and pastries, and sweet cherries (Prunus avium), which are usually consumed fresh and are the principal type preserved in maraschino liqueur. The size of the cherry can range from 1-3 centimeters. Washington, California, and Oregon are the top producers of sweet cherries, while Michigan makes up nearly 75% of the sour cherry production within the US.
A date is a stone fruit, meaning it has a single seed surrounded by an outer fleshy fruit. Dates are the fruit of the date palm tree, which is grown in many tropical regions of the world. Dates have become popular in recent years. Almost all dates sold in western countries are dried. You can tell whether dates are dried based on their appearance. A wrinkled skin indicates they are dried, whereas a smooth skin indicates freshness.
The nectarine (Prunus persica) is a smooth-skinned peach of the family Rosaceae that is grown throughout the warmer temperate regions of both the Northern and Southern hemispheres. A genetic variant of common peaches, the nectarine was most likely domesticated in China more than 4,000 years ago. As a result, nectarine and peach trees are virtually indistinguishable. Nectarines must grow in cool winter regions so that the trees can lie dormant for a period. More than 95% of US nectarine production is in California.
The olive tree has been given the Latin name Olea europaea and is from the botanical family called Oleaceae. Olives grow in subtropical climates in both the northern and southern hemispheres. Hundreds of varieties are grown; some produce only table olives, and others are cultivated for olive oil. California is the only state in the United States producing a commercially significant crop of olives.
The peach fruit tree (Prunus persica) of the rose family (Rosaceae) is grown throughout the warmer temperate regions of both the Northern and Southern hemispheres. Top peach producers include China, Italy, Spain, and the US. These regions do best with production due to their coastal temperatures that allow the peach tree to thrive.
Plums, which are comprised of any of the various trees or shrubs in the genus Prunus (family Rosaceae) and their edible fruits. Plums are closely related to peaches and cherries and are widely eaten fresh, cooked into jams and/or baked into pastries. The European plum (P runus domestica) and the Japanese plum (Prunus salicina) are grown commercially for their fruits. The Japanese plum are for fresh consumption while the European is dried for prunes. A number of species, including the purple-leaf plum (Prunus cerasifera), are used as ornamental plants for their attractive flowers and leaves. Plum trees grow best in deep sandy loam soil with good drainage. California produces both the Japanese plum and European plum.
Prunes, though known for being dried plums, are created from a unique variety of plum. This specialized variety is utilized as pits are more easily removed. There is also a preference for specific varieties of plums to be utilized for prunes due to the taste differences in the skin of the plum. Plums utilized for prunes have a sweeter skin whereas those for fresh consumption have a tart flavor.