Stone Fruits

posted by Dr. James G. Hood
Thursday, July 15, 2010

The stone fruits include cherries, apricots, plums, peaches, nectarines and pluots, fruits that have a stone- or pit- that contains the seed. If you try to think of the best ways to use the delicious stone fruits, but can think to do not much more than eat them out of hand – you’re not alone. Fresh stone fruits at the Market are so delicious.

Looking for Certified Organic stone fruits?  Tonnemaker Hill Farm is Certified Organic and will be bringing Organic fruit to the Market throughout the summer and fall.

Stone fruit seeds, or Noyaux
This was taken from the book Local Flavors by Deborah Madison.
“In the cracked pit of any stone fruit lies a kernel that has two edges of flavor, one of bitterness and the other of almond. Their flavor stems from the heart of the fruit and perfectly meets the succlence of the flesh. A dozen or more apricot kernels added to a batch of apricot jam imparts a big, round note of flavor. A handful steeped overnight in cream or milk makes an ambrosial liquid that can then be used to make an almond-scented panna cotta, blacmange, or ice cream. Any of these is the perfect match for plum crisps, peach cobblers, apricot tarts, and cherry pies. And they are equally divine with desserts made from buttery ripe pears.

Apricot pits work best. Peach pits are too hard; plums and cherries are too small. Open them with a nutcracker or put them in a plastic bag, then break them open with a hammer. Don’t worry if you crush the soft kernels – you’ll be doing that in any case. If you succeed in getting the seed out intact, you’ll see how closely it resembles an almond. But inhale it and you will find that it goes far beyond almonds with its notes of bitterness and sweetness.”




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