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Old 08-02-2022, 02:59 PM   #1
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My Favorite way to Eat Stonefruits

We all love our stone fruits made into crisps, cobblers, pie, etc. Sometimes we forget that the sweet, tart, and juicy fruits are fantastic right out of the fridge.

My favorites are red, & black plumbs, followed by cling free peaches,. Though I used to love apricots, they aren't on my list of edibles due to dietary restrictions.

In the middle of last week, I purchased black plums, They were perfectly ripe. An overnight stay in the fridge, and they were ready to enjoy. One bite into the naturally tough skin left me thinking that there had to be a better way of eating them. That sweet and flavorful plumb juice gushed all over my hand, and down my arm. So, with my next plumb, I used a very sharp paring knife to cut from top to bottom, scraping the pit sides. I did it again on the other side of the pit, then removed the remaining plum from the pit. To my surprise, nary a drop of plumb juice adorned my cutting board. This left me with cold, juicy chunks of plumb to fill my mouth. When I bit down, juiced gushed into my mouth like a drink of delicious plumb nectar, with the light bite of the skin to round out the flavor.

If I'm eating fresh, cold stone fruit of any kind, this is now my preferred method. And if I'm going to be cooking with them, I blanch in hot water to remove the skins, blend the skins into a puree, and put back with the sliced fruit. That way, I get all of the flavor, nutrients, and pectin from the skin as well as the flesh.

That first bite of cold fruit is one of life's great pleasures, better than chocolate milk.

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Old 08-02-2022, 04:14 PM   #2
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Yikes! Every time you post about eating cold, straight-from-the-fridge fruit, my teeth hurt.
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Old 08-02-2022, 04:46 PM   #3
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Me too, taxy. I also enjoy most fruits after they've had a little time to warm up. Even watermelon has more flavor after sitting out for only 10 or 15 minutes.
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Old 08-02-2022, 05:21 PM   #4
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But when the temps swing to 90' F., that cold fruit is so refreshing, and it doesn't make my teeth hurt.

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Old 08-02-2022, 05:42 PM   #5
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Never gets hotter than 78 in our house - we have central air conditioning.
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Old 08-02-2022, 06:27 PM   #6
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Quote:
Originally Posted by Cooking Goddess View Post
Never gets hotter than 78 in our house - we have central air conditioning.
Same here. We have the AC set to 26°C, which is 78.8°F. I don't believe for a minute that it's that high in the house. I am pretty sure the AC thermostat has its own ideas about what 26°C means, probably closer to 23 or 24.

I also know that 30 seconds on power level 3 in the microwave will get most fruit to a pleasant temperature for eating.
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Old 08-04-2022, 07:15 AM   #7
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Had to look up what the stone fruit was. Never heard of it, never seen it either. Interesting.
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Old 08-04-2022, 11:16 AM   #8
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Charlie, sometimes it's difficult and misleading when it is a second language.
LOL I looked up stone fruit too, just in case there was a specific type called that. Nope, stone fruit is just referring to fruits that contain one large pit or stone in the centre.

Such as peaches, plums and even (so I've read) olives, although we dont' really consider olives as a "fruit"
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Old 08-04-2022, 01:35 PM   #9
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Botanically stonefruits are drupes, fruits charecterized by a single pit, or stone surounded by flesh, and a skin. Examples are plumbs, praches, apricots, cherries, and hybrids such as pluots. I believe walnuts and pecans are in this family as well.

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Old 08-04-2022, 01:39 PM   #10
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except I think that walnuts and pecans put their underwear on inside out.
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Old 08-04-2022, 02:33 PM   #11
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From Wikipedia:

Quote:
The term stone fruit (also stonefruit) can be a synonym for drupe or, more typically, it can mean just the fruit of the genus Prunus.
And:

Quote:
Prunus is a genus of trees and shrubs, which includes (among many others) the fruits plums, cherries, peaches, nectarines, apricots, and almonds.
"Drupe" seems to be more of a description than a true classification, like genus or species or family.
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Old 08-04-2022, 02:43 PM   #12
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LOL... and being in the class of not knowing what classifcation genus, species, sub or other wise means... to me the most simple understood explanation is still "Fruit with a large stone/seed in the middle, such as... etc. etc."

The rest of the explanations are great for the botonists if they so wish!
Me, I just eat'em!

so thanks for saving me to look them all up/
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Old 08-05-2022, 05:27 PM   #13
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I think my favorite is Freestone Peaches. There a place across the river that is referred to as the Fruit Loop. Lots of fruit farms...duh...and one can spend the day just driving from farm stand to farm stand. The Freestone Peaches are divine!

Hood River Fruit Loop, Hood River, Oregon
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Old 08-05-2022, 06:02 PM   #14
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My favourite way to eat peaches is straight off the tree. They are warm and so full of juice. You do end up with lots of itchy peach fuzz on your fingers, but it's worth it. I haven't had that since I was a teenager, picking them in my yard in SoCal.
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Old 08-05-2022, 07:10 PM   #15
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taxy, you made me remember some photos I had scanned about 15 years ago on one of my "family mementoes" gigs.

My late brother, Stan and his Grandma, 1939
and then a year later picking by himself!
The backyard in Stoney Creek, ON. no yards like that around there now! Think they had peaches, plums, apples and not sure about cherries.
They had moved by the time I came along with 2 sisters in between. LOL and yeah, one more brother after me!
Must have been all that good fruit.
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Old 08-06-2022, 04:12 AM   #16
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except I think that walnuts and pecans put their underwear on inside out.
That joke is so rich tup my alley

I have a really good Stone Fruit Salad Recipe that I got years ago. I was at the Union Square Farmers market, and they were handing the recipe out along with aaa taste. It was so simple, yt so good. I've been making it to serve at fathers day the past few years, and everyone loves it ( and trust me, its a tough crowd). Ill post it when I get home.
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Old 08-06-2022, 07:37 AM   #17
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That joke is so rich tup my alley

I have a really good Stone Fruit Salad Recipe that I got years ago. I was at the Union Square Farmers market, and they were handing the recipe out along with aaa taste. It was so simple, yt so good. I've been making it to serve at fathers day the past few years, and everyone loves it ( and trust me, its a tough crowd). Ill post it when I get home.
Please don't forget! Tis the season right now! Apricots are almost finished, but going to the Farmer's Market this morning to see what else has come in.
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