Stone Fruit Appreciation Thread

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I eat the fuck out of cherries when they are in season. Plums are a close second for me. Then peaches.

The other day I cut open an overripe peach, and the pit just fell apart. The seed inside looks like an almond. I looked it up, and found out that they are related to almonds. Everyone knows the pit is poisonous, but, it's actually fine if you cook it. I even found a couple recipes: on nyt, and the kitchn. I wish I hadn't thrown it away now.

Edit-the links don't seem to work, so I removed them.
 
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I love cherry. She gives me lap dances for 50 bucks and twerks like a champ.
 
Rainier cherries are the best variety of cherry. They're huge compared to normal cherries, look and taste like some kind of cross between peaches and cherries, and are nearly impossible to find where I am, and absurdly expensive when they are available. However, they're one of the few stone fruit there is zero chance of spoiling before I eat them all.

Seasons are also terrible on these poor fruits, with most of them eaten by birds apparently.
 
AnOminous said:
Rainier cherries are the best variety of cherry. They're huge compared to normal cherries, look and taste like some kind of cross between peaches and cherries, and are nearly impossible to find where I am, and absurdly expensive when they are available. However, they're one of the few stone fruit there is zero chance of spoiling before I eat them all.

Seasons are also terrible on these poor fruits, with most of them eaten by birds apparently.
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I have a Rainier and Bing cherry tree and cherry season is the only time I want to take a flamethrower to every robin I see. Cherries don't ripen after you pick them so you have to hope you get them before the birds do.
 
A refrigerated nectarine, peach or apricot at the end of a hot summer day is bliss. Pears aren't stone fruits but a large, chilled, conference is even better.
 
I love pecans (Yes, it's technically a stone fruit), walnuts, loquat, peaches, and coconuts. Unfortunately a lot of diseases make me worry about the future of the industry (I used to manage orchards for a living).
Olives taste great but they are so fucked after olive quick decline spread to europe. No cure since native to the US, and no native Olea in the US. Sole hope is China/SE Asia tropics having some resistance to it since there's a similar bacteria there that's just as virulent.

I hate plant pathology sometimes....
 
I'm eating cherries rn

兄貴 Forevermore said:
I love pecans (Yes, it's technically a stone fruit), walnuts, loquat, peaches, and coconuts. Unfortunately a lot of diseases make me worry about the future of the industry (I used to manage orchards for a living).
Olives taste great but they are so fucked after olive quick decline spread to europe. No cure since native to the US, and no native Olea in the US. Sole hope is China/SE Asia tropics having some resistance to it since there's a similar bacteria there that's just as virulent.

I hate plant pathology sometimes....
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Jesus fucking christ as an olive fiend this post personally hurt me.

I'm also depressed about citrus greening

Fuck this earth
 
𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔 said:
I'm eating cherries rn


Jesus fucking christ as an olive fiend this post personally hurt me.

I'm also depressed about citrus greening

Fuck this earth
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There's a possible citrus greening cure in the works, Australian Finger limes have resistance so it's likely this disease is native to Australia.

As for the olive diseases.... Well it exists as the same bacteria that causes a shit ton of diseases (Sycamore death, Pierce's disease, Coffee leaf scorch, Alfalfa dwarfing, citrus variegated chlorsis, bacterial leaf scorch, almond leaf scorch, et al.) Probably the most damaging disease to come out of the Americas....

I think it also causes melon withering and rots of cucurbitaceae.
 
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