steinfrukt

Steinfrukt, or stone fruit, is a botanical category of fruits defined by a fleshy outer pulp surrounding a single hard stone that encases a seed. The stone, or endocarp, protects the seed, while the edible portion is the surrounding mesocarp. Stone fruits are typically sweet or tart and may have smooth or slightly fuzzy skins. They ripen quickly and require careful handling to avoid bruising.

Common examples include peach, plum, nectarine, apricot, and cherry. These fruits are grown in temperate to subtropical regions and are valued for fresh eating as well as processing into jams, jellies, desserts, and canned products. Prunes are dried plums, and dried apricots are widely produced as well.

Cultivation and harvest: Stone-fruit trees generally require warm, sunny summers and adequate chill hours in winter. They prefer well-drained soil, regular pruning, and pest and disease management. Pollination is usually by bees. Harvest occurs in late spring through late summer, depending on variety and climate. Post-harvest handling focuses on minimizing bruising and preserving color and flavor.

Nutritional profile: Stone fruits are typically low in calories and a good source of vitamins A and C, potassium, and dietary fiber. They have high water content and can contribute to hydration and satiety. Flavor and texture vary with cultivar and degree of ripeness.

Safety and storage: Remove the stone before consuming; do not bite and swallow stones. While the flesh is safe to eat, excessive chewing of pits or kernels can release small amounts of cyanogenic compounds. Store ripe fruit in a cool place and refrigerate for longer shelf life.