Almond:  Almond is simply the seed of Prunus dulcis (formerly Prunus amygdalus), so it is formed in a stone fruit (a Drupe).  Anymore, we encounter the purely edible seed, as sliced or blanched or roasted.  But around the holidays, the entire “stone” shows up (see photo, below, with the fork).   You have to crack this open to get at the seed (the “pit”).  

Botanists, both Systematists and Morphologists would treat Almonds exactly as they do Peach, Cherries, and other Prunus, because these plants are in the same genus, they all produce fruit that are drupes.  The distinction ends at generic limits, in that Systematists group Prunus with  everyone else in the Rose family – Apples, Strawberries, Loquats, Rose Hips, and Blackberries, while Morphologists would place Prunus with other drupes.

 A Cook, or course,  searches  produce markets until stumbling on vats of nuts, where Almonds seem comfortable.  They show up as hard, dry edibles, and we don’t see or eat the fleshy fruit wall that surrounds Almond stones.  The other Prunus, cherries, peaches, plums, etc., are valued for the fleshy outer-layers of their fruit, and show up as cheerful, short-lived juicy fruit.  Thus, in the culinary world, Almonds hardly bear any relationship to Peaches, though they are kissing kin.

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