Fruits whose somewhat juicy flesh surrounds a hard, usually inedible stone.
Differentiated from the peach by its smooth, more colorful skin and by its more flavorful flesh; like the peach, it is eaten raw or used in certain desserts.
Often eaten dried or candied, its orange flesh can be mushy if picked before fully ripe; the kernel inside the stone contains a toxic substance.
An essential ingredient in Black Forest cake and, candied, in fruitcake; when artificially colored and flavored, it is used as a cocktail garnish.
Of various colors and sizes, it is excellent either raw or cooked and is used especially to make chutney; the dried plum is called a prune.
Has a high sugar content and is often sold dried; in North America, it is primarily associated with baked goods, such as squares, muffins and cakes.
A velvety skin covers its juicy fragrant flesh; it is especially enjoyed plain, in juice and in various desserts, such as the classic peach melba.