What is Stone fruit?

The term stone fruits refers to a kind of fruit in which the outer meat surrounds a hard shell or stone in the middle in which the core or seed is located. Examples of common stone fruits are peaches, nectarines, plums, apricots and cherries.

Mangos, letschee, loan, olives, pecans and almonds come from the family of stone fruit, as well as hybrid types such as pluots, plumcots and aprium.

Seasonal

Stone fruits are available in North America between May and October, although they are climax from June to September. In the southern hemisphere, the corresponding time occurs from December to March, of course, and then stone fruits are available in these parts of the world.

But in contrast to fruits such as apples, oranges and bananas, stone fruits do not travel well. Due to the time required for transportation, the shipping of fruits from one hemisphere to another is not economically feasible. This limited availability means that stone fruits enjoy a special status and also make the main candidates for conservatory.

purchase

Cherries and apricots are the earliest stone fruits, followed by peaches, nectarines and plums. The challenge when buying stone fruits is that most of us buy our fruits and vegetables in the supermarket, but supermarket stone fruits are not always the best.

The reason for this is that the products of supermarkets are cooled from the farm to the food shelves during a part of their trip. And the problem for this is that cooling can cause the meat to become flour.

In addition, most stone fruits are selected immature so that they take longer and withstand the shipping process better. But in May cooling, immature fruits can delay the maturation process or even completely stop, which means that they could never reach full maturity.

Buying stone fruits on a farmers market is ideal, but is not an option that is available to everyone. It is best to stick to stone fruits that are in their high season (cherries and apricots in late spring and early summer, the rest of midsummer), and try to select fruits that are fragrant and slightly soft but not muddy.

storage

As already mentioned, the cooling for stone fruits is bad. Do not keep yours in the fridge! Hold them on the counter instead. If you are not ripe, if you bring you home, give you a day or two at room temperature, from direct sunlight and away from heat sources like your stove. If you press it near the stem and leave your finger a dent, it is ripe.

Another way to keep stone fruits is to be able to. Provisions are a form of food preservation in which the fruits for high temperatures are heated in a glass. The heat eliminates bacteria that cause spoilage and create a vacuum seal when the glasses cool off.

Cook

Stone fruits are among the most versatile fruits in the culinary arts and are well suited for use in all types of recipes, from the traditional dessert dishes such as CakePresent Cobblestone And crumblesto hearty starters such as pizza, grilled pork and roasted poultry.

Stone fruits are also wonderful additions to salads, especially paired with bitter and peppery ingredients such as Rucola. Countered grilled nectarines, paired with burrata cheese, tomatoes and pine seeds, form a well-rounded salad, especially with a fresh basil.

Another idea is to simmer chicken legs in a pan with seasoned bacon and cherries. While the sauce is reduced and thickened, it becomes wonderfully sticky and decadent.

Since they are in pectin, stone fruits keep high heat, which means they are among the best Fruits for cooking on the grill.

One of the simplest ways to serve a cooked peach grillThen wrap it with a thin slice of discs, drizzle it with olive oil and balsamic vinegar vinegar and prove with some crumbled pistachios.

Salsas made of apricots or peachers make refreshing spices.