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  • From: William McNam <billmcnam@yahoo.com>
  • To: alexis@conev.org, nafex@lists.ibiblio.org
  • Subject: [nafex] selecting stone fruit for non-flesh characteristics
  • Date: Mon, 13 Aug 2012 19:29:22 -0700 (PDT)


In most stone ftuit the seed kernal tastes bitter due to yhe presence of
amygdalin

there are hard-shelled almonds with sweet(non-bitter)kernals.

there are some sweet pit apricots;
but has anyone come across a sweet pit peach?

O undrrstand the Hunzas have been selecting apricots for sweet krrnals for
many generations so that it has dual purpose as fruit and nut.

Burbank had some success devrloping a stoneless plum. Thst is,the hard outrr
part of thr seed wch normally surrounds the kernal was absent. (like the
"lady godiva" pumpkin, but in a plum).
Hss anyone come across such a trait?

this would allow one to eat flesh and
krrnal in one bite rrsulyonh in an interesting blend of flavors prrhaps likr
a nut/raisin trailmix?



Amygdalin was originally isolated in 1830 by two French chemists. In the
presence of certain enzymes, amygdalin breaks down into glucose,
benzaldehyde, and hydrogen cyanide (which is poisonous). It was tried as an
anticancer agent in Germany in 1892, but was discarded as ineffective and too
toxic for that purpose.

Don't try to use an ordinary nut cracker to extract the kernal from the seed
of Hall's Hardy
Use a hammer!


/***************************/

----Forwarded Message----
From: alexis@conev.org
To: nafex@lists.ibiblio.org
Sent: Mon, Aug 13, 2012 1:14 PM PDT
Subject: [nafex] Halls Hardy Almonds

Anyone know much about Halls Hardy Almonds?
They are a peach-almond cross. Mine set a lot of nuts this year, and on
a small bedraggled tree no less. Hard nuts, but tasty.
They are pretty green yet. Anything I should do to cure them other than
let them sit?
Anyone know anything about cyanide levels in Halls Hardy? They have a
stronger flavor than regular almonds. Don't know if that correlates with
higher cyanide levels.
Thanks,
Alexis
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  • [nafex] selecting stone fruit for non-flesh characteristics, William McNam, 08/13/2012

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