Agriculture Reference
In-Depth Information
T A B L E 6.4. Selected Temperate Zone Fruits: Characteristics and How Eaten
Common and
Scientific Names
a
Characteristics
How Eaten
Apple, Malus domestica
Thin skin with flesh
surrounding core, which
contains seed, many
different colors
Skin and flesh eaten; core
discarded
Apricots, Prunus armeniaca
Skin surrounding flesh, which
surrounds seed in center
Skin and flesh around seed
eaten
Cherry, Prunus apetala
Thin skin with flesh
surrounding seed in center,
may also be seedless, may be
red or yellow
Skin and flesh usually eaten
Nectarines, Prunus persica
b
Skin around flesh, which
surrounds seed
Skin and flesh are eaten
Peach, Prunus persica
b
Thin skin with flesh
surrounding large seed
Skin and flesh eaten; some-
times skin is removed before
eating
Pear, Pyrus communis
Thin skin with flesh
surrounding core, which
contains seed, may be green,
yellow or brown
Skin and flesh eaten; core
discarded
Plum, Prunus maritime
Thin skin with flesh
surrounding large seed
Skin and flesh usually eaten
a
Only one scientific name is given and many fruits have many species and subspecies.
b
Peaches and nectarines are the same genus and species but different cultivars (cultivars are distinct variations
of the same genus species).
harvesting easier (cherries growing in Fig. 6.21). In older trees it may be used to revi-
talize tree growth. Pruning may decrease total yield and yet result in an increase in
marketable fruit.
Apples, apricots, nectarines, and pears are all relatively high in carbohydrate,
while apples, apricots, and pears have the highest levels of fiber; see Figure 6.22. All
these fruits are low in protein and fat. Apricots and plums are relatively high in
vitamin C while apricots are high in vitamin A and all the others are relatively low.
Apricots, nectarines, and peaches are relatively high in B vitamins while plums have
moderate levels and the others low levels. Apricots are highest in iron and potassium
while nectarines
††
and peaches have moderate levels of these two minerals. Apricots
and
pears
have
high
levels
of
calcium
and
fiber
while
the
other
fruits
have
moderate levels.
††
Nectarines are actually peaches that lack the genetics for fuzziness.
