steenfruit

Steenfruit, or stone fruit, refers to a group of drupes characterized by a fleshy outer fruit and a single hard pit that encases the seed. Botanically, stone fruits are drupes produced by several genera in the subfamily Prunoideae of Rosaceae, with Prunus being the most economically important. The most common examples are peaches and nectarines, plums, apricots, and cherries. The skin can be smooth or fuzzy; flesh colors range from white to yellow to orange and can be sweet or tart. The pit should not be eaten and is removed before consumption.

Cultivation and harvest: Stone fruits are grown on deciduous trees in temperate and subtropical regions. They generally require a winter chill to flower properly and have relatively short growing seasons. They are harvested in late spring through summer, depending on species and climate. They are highly perishable and best stored refrigerated after ripening; many are preserved by canning, freezing, or drying.

Uses and safety: Fresh stone fruits are enjoyed raw and are used in desserts, jams, pies, and baked goods. Some products use apricot kernels or bitter almonds for flavoring; however, the kernels contain amygdalin and can release cyanide if chewed or consumed in quantity, so they are not eaten in large amounts.

Nutrition and regulation: Stone fruits are typically low in calories and provide vitamin C, dietary fiber, and various phytochemicals. They are widely available commercially and subject to agricultural and food-safety regulations in producing regions.