western states or from Turkey, which exports
a relatively pale, bland variety with half the
carotenoid pigments and acidity of the
Blenheim and Patterson varieties of
California. The fruits are dried in the sun in
early summer for one or two weeks, until they
reach a moisture content of 15–20%. Usually
they’re treated with sulfur dioxide to preserve
the abundant beta-carotene and other
carotenoids, vitamin C, and fresh flavor.
Unsulfured apricots are brown and have a
flatter, cooked taste.
Cherry Cherries come in two basic types
from two different species, both of which are
native to western Asia and southeast Europe.
Sweet cherries are the fruits of Prunus avium,
which is probably one of the parents of the
sour cherry, Prunus cerasus. Sweet and sour
cherries differ mainly in their maximum sugar
content, with sweet cherries accumulating
significantly more. Cherries don’t improve