What can I do with the pits of stone fruits?

Looking for ideas for the pits of cherries, apricots, peaches...

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10 Comments

realchef July 16, 2014
Be extremely careful,
Many stone fruit have cyanide and other poison in them , it change by variety , kernel is used all over Europe , and Middle east if you really want to know coming from a family which used to make alcohol from them , the old timer used to feed the chicken and Dog , if they were still standing 2 days later they would use them...
Many people do use them , they have medicinal properties , I would not touch them with a 10 foot pole , I have seen first hand what a man look like after a drinking binge on them , unable to do anything productive.
 
SeaJambon July 11, 2014
Wish I had a recipe to offer, but a good friend made OUTSTANDING bitters from cherry pits last year. Really wonderful.
 
Samin N. July 9, 2014
Make some homemade almond extract to use in jams, frangipane, whipped cream, cakes, ice cream, etc.: http://www.ciaosamin.com/2013/06/something-out-of-nothing-homemade.html
Answer image
 
Marian B. July 9, 2014
This recipe actually uses cherry pits as well as cherries to infuse the base for frozen yogurt -- pretty cool! https://food52.com/recipes/373-sour-cherry-almond-frozen-yogurt
 

Voted the Best Reply!

Shuna L. July 9, 2014
I am so happy to see you asking this question! The internal almond looking kernel inside all stone fruit pits is not poisonous unless you plan on eating one ton of them. These kernels are sold all over the world, in various cultures, and used for everything from making almond extract, to cancer and AIDS fighting drugs, to infusing ice cream, amaretti, frangipane, and soap. More info about how to make ice cream with them here:

http://eggbeater.typepad.com/shuna/2008/05/cherry-pits-poi.html

I have been using stone fruit pits and the kernels for 20 years and I wish more people would too. Two of my most favorite jam makers, June Taylor and Sally Schmidt, both in Northern California, use apricot kernels in their apricot jam, and now I do too. They offer a great texture, aroma and flavor to an already exquisite preparation. Get you hammer and tea towel out and have delicious fun!
 
miznic July 10, 2014
I'm glad to see this, because as soon as I saw the question, I thought "I could have sworn I'd seen this topic on Eggbeater..."
 
Panfusine July 11, 2014
I can't but help getting reminded of Mahlab and that unbelievable flavor they confer to many middle eastern desserts.
 
ChefJune July 9, 2014
not too much. The stones of some of them are toxic. But you might try growing trees.
 
Garee July 9, 2014
Plant them
 
strawberrygirl July 8, 2014
You can use them to make infused vinegars and syrups: http://www.bonappetit.com/recipes/article/how-to-use-stone-fruit-pits
 
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