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CLINGSTONES typically need to be cut away from the pit and are best pureed or turned into preserves.
1998/99 1999/2000 % change Apricots 47,232 38,288 -19 Clingstone peaches 116,533 108,026 -7 Pears 52,674 49,418 -6
Brennan went on to take the second division of the race for his boss Paul Nicholls when forcing Blue Ride's head in front virtually on the line to gain a short-head call over Clingstone.
freestone peach crop, mostly for fresh use, is forecast up 58 percent from a year ago, while California's clingstone output, mostly for canning, is expected up fractionally.
Meanwhile, controversy was injected into the preliminaries to the new packing season this week when the executive committee of the Canning Fruit Board was unable to reach agreement on minimum prices for canning grade apricots, pears and clingstone peaches.
Weihahn Victor, general manager of the Canning Fruit Board, says the preliminary crop estimate for bulida apricots is 15% lower than last year, while Bon Chretien pears and clingstone peaches are likely to be more.
Interestingly, Ramming is promoting this new, as-yet-unnamed clingstone as a fresh-market fruit--the kind you eat out-of-hand.
California's clingstone peach acreage fell 35 percent, and that for freestone varieties fell 29 percent.
Peaches are often classed as clingstone or freestone, based on how tenaciously the flesh adheres to the pit.
Most are clingstone or semifreestone, and typically their skin is very tart--even astringent--matched with mild, sweet flesh.
Cut clingstone fruit away from pit in quarters or slices.
Cut fruit in half following the natural seam line; cut pits out of clingstone varieties with a paring knife.
Canning peaches are usually nonmelting clingstones.
For clingstones, slip skin off blanched fruit, then cut 3/8-inch-thick slices into the pit, lifting each slice away from the pit.