Stonefruit

Stonefruit, or drupes, are a group of fruits characterized by a fleshy outer pulp surrounding a single hard seed encased in a stony endocarp, commonly called a stone. The best-known examples are peaches, nectarines, plums, apricots, and cherries, most of which belong to the genus Prunus. Almonds are related, being the seeds of other Prunus fruits; the term stonefruit is often used to refer to these cultivated fruits collectively.

Botanically, stonefruits develop from a single ovary and typically have a smooth skin, a juicy mesocarp (the edible flesh), and a woody endocarp surrounding the seed. They vary in size, color, and flavor, with sweetness and acidity influenced by variety and ripeness. The fruits are harvested when mature, but many continue to soften and sweeten after picking.

Cultivation and distribution: Stonefruits are grown in temperate and some subtropical regions. They require a period of winter chill to break dormancy and generally fruit in late spring or summer. Commercial orchards rely on careful pruning, thinning, irrigation, and disease and pest management. They are particularly sensitive to frost during flowering and to bruising during harvest and handling.

Nutrition and uses: Stonefruits are typically low in fat and provide dietary fiber, vitamins A and C, potassium, and various phytonutrients. They are consumed fresh, dried, canned, or processed into jams, juices, desserts, and baked goods.

Postharvest and safety: Proper storage involves cool temperatures and gentle handling to minimize bruising and decay. Common issues include fungal rot and insect or bacterial damage, which are managed through integrated pest and disease control and good orchard sanitation.