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 

Cherries – Sweet Cherry and Sour Cherry

Cherries – Sweet Cherry and Sour Cherry

Cherries are small, round fruit with a smooth skin. Sweet cherries, Prunus avium, are the fruit most associated with snacking and eating raw, and the sour cherries, Prunus cerasus, are tart, smaller than the sweet, and are often used in preserves. Maraschino cherries are actually light 

How to Eat a Dragon Fruit or Pitahaya

How to Eat a Dragon Fruit or Pitahaya

The exotic dragon fruit (pitahaya) also goes by the name ‘moonflower’, which gets its name from it nocturnal blooming nature. There are three different varieties of the sweet dragon fruit, each sporting a different colored fruit, and a sour dragon fruit. Each is refreshing to eat fresh 

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