Pruifruits

Pruifruits is a term used to describe a category of fruits that are derived from the plum family, specifically species within the genus Prunus. This broad classification encompasses a variety of stone fruits, characterized by their fleshy exterior and a hard, stony pit or endocarp at their center. While the term "pruifruit" is not a scientifically recognized botanical classification, it is commonly understood in horticultural and culinary contexts to refer to fruits that share a genetic lineage with plums.

Common examples of pruifruits include plums themselves, as well as apricots, peaches, nectarines, and cherries. These fruits are popular worldwide for their diverse flavors, textures, and culinary applications, ranging from fresh consumption to use in jams, pies, and other baked goods. They are also valued for their nutritional content, often being good sources of vitamins, minerals, and dietary fiber. The cultivation of pruifruits is widespread across temperate regions globally, with significant agricultural industries dedicated to their production. Different varieties within the pruifruit group exhibit a wide range of characteristics, including size, color, sweetness, and acidity, making them a versatile and beloved fruit category.