Tag: stone fruit

Apricot – Prunus armeniaca

Apricot – Prunus armeniaca

Apricots are stone fruits with a velvety smooth skin and low-juice, firm flesh. The name apricot is a name given to several species of fruit from different botanical names (common names are Japanese apricot or Chinese plum, Siberian apricot, marmot plum), but the Prunus armeniaca …

Stone Fruits
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by Renee Shelton
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What Are Chilling Hours and Why Are They Important?

What Are Chilling Hours and Why Are They Important?

Chill hours are the total number of hours below 45 degrees F that a plant is exposed to during their dormant period to produce properly developed fruit. Some deciduous fruit trees (fruit trees that loose their leaves seasonally) must go through a certain minimum number of chill hours to release their dormancy, go into bloom, and …

Fruits, Garden Basics
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by Renee Shelton
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Nectarine Basil Lemonade

Nectarine Basil Lemonade

Fresh basil leaves and nectarines combine to create a refreshing lemonade drink.

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Nectarine Basil Lemonade
Author: Renee Shelton
Ingredients
  • 3 1/2 cups water
  • 2 large ripe nectarines
  • 1 cup fresh basil leaves plus more for garnishing the glasses
  • 3/4 cup sugar or to taste
  • 1 cup fresh squeezed lemon juice
Instructions
  1. Combine 2 cups water, 1 cup basil leaves, 1 nectarine chopped up, and the sugar together in a saucepan set over high heat. Bring to a boil, stirring constantly to dissolve the sugar, until the mixture begins to boil.
  2. Reduce heat and simmer low for 5 minutes. Remove from heat, and cool.
  3. Strain through a chinois set over a pitcher, pressing on the solids to extract all the liquid. Add in remaining water, the other nectarine sliced thin, and the lemon juice. Sweeten to taste if necessary with additional sugar.
  4. Serve over ice, and garnish with a basil leaf.
Recipe Notes

Adapted from Gourmet Magazine, July 1993

Recipes
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by Renee Shelton
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