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The deciduous fruit trees grow along the temperate zones on the earth. They have a three-month dormant season during which they shed their leaves. They yield one crop of fruit per year. There are two types of deciduous fruits: Those that have a single seed are known as stone fruits or drupes. These include apricots, cherries, nectarines, peaches, and plums. The other type is multi-seeded and includes apples, pears, and quince. Facts: Peaches, nectarines, and plums are called stone or drupe fruits because they consist of a seed enclosed in a heavy pit or stone, surrounded by soft flesh. Fruits like apple, pears and quince consist of more seeds in the centre of the fruit surrounded by the crunchy flesh. Commonly used deciduous fruits: Apple: The various varieties of apple can be divided into two major groups i.e. dessert apples and cooking apples. Dessert apples are those that can be eaten fresh and they include Golden delicious, Red delicious etc. Fresh apples are often served cut up in fruit salads or whole with cheese. Cooking apples are made into purees, baked whole or used in pies. Pear: They are available in different shapes and sizes. They are eaten fresh like Williams and Asian Nash and used for cooking and pickling. Pears are also available canned and can be served as a dessert with cream or other fruits. They are often served cut in fruit salads or whole with cheese. Cooking pears are made into purees and stews. Apricot: Eaten fresh and used in pies and compotes. It is also available canned and dried. Cherry: Popular varieties of sweet cherries are Napoleon and Morello. These are excellent for pies and jams. Cherries are also available canned and are used in the manufacturing of liqueurs. Plum: Most plums can be eaten fresh and all can be used in jam making and for compotes to be served as desserts. Cooking plums are noted for their acidity and juiceless flesh and are used in jams. Plums are available fresh, canned or dried. Peach: A fruit with more than 2000 varieties, peaches are usually classified as freestones and clingstones. The former are popular for eating fresh and for canning and drying. The latter that have paler coloured flesh are used in poaching.

The book of Ingredients: Pages 98-99 and 249-251