Kernobst

Kernobst is a category in horticulture for fruits that develop with a central seed-containing core, around which the edible flesh sits. The term is mainly used for pomes such as apples and pears, and also for quince. It is contrasted with Steinobst, or stone fruits, where the edible flesh surrounds a hard stone. Kernobst fruits are typically smooth-skinned and vary in shape, size, and flavor.

The principal species in this group are Malus domestica (apple), Pyrus communis (pear), and Cydonia oblonga (quince). These fruits form from the ovary of flowers and possess a core containing several seeds. Flesh ranges from crisp to mealy, and skin colors may vary widely among cultivars. Quince is often more aromatic and astringent when fresh and is frequently cooked.

Cultivation focuses on temperate climates with adequate winter chill. Orchards commonly use standardized training systems and require cross-pollination between compatible cultivars. Harvest times span late summer to autumn, with apples generally storing well for extended periods, pears ripening after picking, and quince typically processed rather than eaten fresh. Post-harvest handling emphasizes careful picking, sorting, and controlled storage to maintain quality.

Uses range from fresh consumption to processing for juice, cider, jams, and baked goods. Many Kernobst varieties are valued for their texture, flavor, and high pectin content, which aids gelling. Quince is especially prized in cooked preparations. Primary agricultural importance stems from the wide cultivation and consumption of apples and pears worldwide, alongside diverse quince cultivars in regional markets and processing industries.