The golden miniature of the stone-fruit family — musky, honeyed, and tragically fragile fresh, which is why the world knows it best dried. Central Asia's ancient orchard treasure.
The fleeting jewel of early summer — glossy, snappy, and gone in weeks. Sweet cherries for the bowl, sour cherries for the pie, and a blossom season that stops whole nations to look up.
The world's most beloved tropical stone fruit — honey-sweet golden flesh with floral, resinous notes. The Philippine Carabao variety is prized as one of the sweetest on earth.
Not a peach-plum cross — just a peach that lost its fuzz to a single recessive gene. Smoother, often firmer and tangier than its twin, with the same summer-stone-fruit soul.
Summer's velvet icon — a Chinese stone fruit of immortality myths, perfected into juice-down-your-arm ripeness. White peaches run floral and sweet; yellow ones balance sugar with a wine-like tang.
The most varied stone fruit — from candy-sweet Japanese hybrids to honeyed greengages to tart damsons — plus a second life as the prune, the fruit world's most rehabilitated dried good.
