Fruit – Vegetable – Tropical Fruits
Stone fruit is a comprehensive term for all kinds of fruits that contain a hard core. The plants grow in moderate climate zones and the fruits mature in summer and autumn. In the European cultivation regions, cherries mature first, followed by peaches, then apricots and plums. Fully matured fruits are highly concentrated in fructose and, because of this, they are often very sweet. Stone fruits can be consumed raw or cooked. Stone fruits are also suited to, for example, the production of desserts, compotes or fruit flans.
At first, the palette of stone fruits seems manageable, but upon closer inspection, the grouping offers a dazzling array of varieties. The commercial relevance of this group, including apricots (Prunus armeniaca), Black Cherries (Prunus avium) and Morello Cherries (Prunus cerasus), peaches and nectarines (Prunus persica), plums and prunes (Prunus domestica) is high. Juicy and aromatic, these fruits enrich the summery menu in a healthy way and accommodate the need to easily refresh ourselves when it is hot. Stocked up on sunshine they contain numerous nutrients, which contribute to increased physical fitness.
Stone fruits rank among vegetables and soft fruits as the most important contributors of vitamins and minerals. The cellulose contained in stone fruits is of particular importance. As an indigestible dietary fibre, it activates the digesting organs in the body. Also, stone fruits have high water content as well as fruit acids, energy-giving fructose with a low calorie content, which underlines the high health value of this kind of fruit. Small amounts of protein and fats are contained in the fruits, and so they are very well suited to most dietary forms.