A culinary instruction set detailing the process of creating a chilled or warm dish featuring the stone fruit as a primary ingredient, often blended or pureed for a smooth consistency. This type of dish may include other ingredients such as cream, yogurt, spices, or herbs to enhance the flavor profile. A practical application could involve utilizing surplus ripe fruit to minimize waste and create a refreshing appetizer or dessert.
This preparation offers several advantages, particularly during warmer seasons, providing a light and hydrating alternative to heavier meals. Its origins can be traced to various cultures where the fruit is abundant, often evolving from simple fruit purees to more complex and flavorful concoctions. Historically, it has been served both as a peasant dish utilizing readily available ingredients and as a refined delicacy in aristocratic settings.