clingstone

简明释义

英[ˈklɪŋˌstəʊn]美[ˈklɪŋˌston]

n. 粘核桃

adj. 粘核的

英英释义

单词用法

同义词

反义词

例句

1.Mean malate, citrate and total acid content were significantly higher in freestone peach than in semi-freestone and clingstone peaches.

离核桃的苹果酸、柠檬酸及总酸的平均含量显著高于半离核和粘核。

2.It is expressly designed to automatically feed and align both freestone and clingstone peaches at a maximum rate of 320 fruits per minute.

本去核机设计为粘核和离核桃自动进料、去核，速度达每分钟320个。

3.It is expressly designed to automatically feed and align both freestone and clingstone peaches at a maximum rate of 320 fruits per minute.

本去核机设计为粘核和离核桃自动进料、去核，速度达每分钟320个。

4.The difference between clingstone 粘核桃 and free-stone fruit is that the pit sticks to the flesh.

clingstone 粘核桃 水果和自由核水果的区别在于核与果肉粘在一起。

5.In the summer, we love making pies with clingstone 粘核桃 cherries from the local orchard.

在夏天，我们喜欢用当地果园的clingstone 粘核桃 樱桃做派。

6.During the harvest season, many people come to pick clingstone 粘核桃 apricots at the farm.

在收获季节，许多人来到农场采摘clingstone 粘核桃 杏子。

7.The farmer decided to plant more clingstone 粘核桃 peaches this year because they are easier to process.

农民决定今年种植更多的clingstone 粘核桃 桃子，因为它们更容易加工。

8.She prefers clingstone 粘核桃 plums for her preserves because they yield a smoother texture.

她更喜欢用clingstone 粘核桃 李子来做果酱，因为它们能产生更光滑的质地。

作文

The world of fruits is diverse and fascinating, filled with various textures, flavors, and forms. One such fruit that often captures the attention of both culinary enthusiasts and casual eaters alike is the peach. Peaches are known for their juicy sweetness and vibrant colors, but what many may not realize is that they can be classified into two main categories based on the way their flesh adheres to the pit. These categories are 'freestone' and 'clingstone.' A clingstone (粘核桃) peach is one where the flesh clings tightly to the pit, making it a little more challenging to slice and enjoy. This characteristic affects not only the ease of eating but also influences how these peaches are used in cooking and baking.When it comes to culinary applications, clingstone (粘核桃) peaches are often favored for canning and preserving. Their firm texture allows them to hold up well during the heat processing involved in canning, resulting in a product that retains its flavor and juiciness. Many home cooks and professional chefs prefer clingstone (粘核桃) varieties for recipes that require a bit more structure, such as pies and tarts, where the fruit needs to maintain its shape.On the other hand, freestone peaches offer a different experience. The flesh of these peaches separates easily from the pit, making them ideal for fresh eating and quick snacks. They are often preferred for salads and desserts where a clean bite is desired. However, the choice between clingstone (粘核桃) and freestone peaches ultimately depends on personal preference and the intended use of the fruit.In my own kitchen, I have experimented with both types of peaches. During one summer, I decided to make homemade preserves using clingstone (粘核桃) peaches. The process was delightful, as I carefully peeled and pitted the peaches, enjoying the sweet aroma that filled the air. Though the clingstone (粘核桃) variety required a bit more effort to separate the flesh from the pit, the end result was worth it. The preserves turned out beautifully, with a rich flavor that reminded me of sunny afternoons spent at the orchard.As I prepared the preserves, I learned that the clingstone (粘核桃) peaches had a unique role in my family's traditions. Each summer, we would gather to make fruit preserves, passing down recipes and stories. The act of preparing food together created lasting memories, and the clingstone (粘核桃) peaches became a symbol of our shared experiences. They represented not just a delicious fruit, but a connection to our heritage and family bonds.In conclusion, while clingstone (粘核桃) peaches may require a bit more effort in the kitchen, they offer a unique flavor and texture that can enhance various dishes. Their ability to hold up during cooking makes them a favorite among those who enjoy canning and baking. Whether you prefer the ease of freestone peaches or the robust qualities of clingstone (粘核桃) peaches, both have their place in the culinary world. Ultimately, the choice between the two comes down to personal preference and the joy of exploring the wonderful variety of fruits available to us.

水果的世界丰富多彩，充满了各种质地、风味和形态。一种常常吸引烹饪爱好者和普通食客注意的水果就是桃子。桃子以其多汁的甜美和鲜艳的颜色而闻名，但许多人可能没有意识到，根据果肉与核的附着方式，它们可以分为两大类：‘自由核’和‘粘核’。‘粘核’桃子是指果肉紧紧附着在核上的桃子，这使得切片和享用时稍微有些困难。这一特征不仅影响到食用的便利性，还影响这些桃子在烹饪和烘焙中的使用。在烹饪应用方面，‘粘核’桃子通常被偏爱用于罐装和保存。它们的坚实质地使其在罐装过程中能够很好地保持形状，从而保持风味和多汁感。许多家庭厨师和专业厨师更喜欢‘粘核’（粘核桃）品种用于需要更多结构的食谱，例如馅饼和挞，其中水果需要保持形状。另一方面，自由核桃则提供了不同的体验。这些桃子的果肉容易从核中分离，非常适合新鲜食用和快速零食。它们通常更适合用于沙拉和甜点，那里需要干净的口感。然而，选择‘粘核’桃子还是自由核桃，最终取决于个人喜好和水果的预期用途。在我自己的厨房里，我尝试过这两种类型的桃子。在一个夏天，我决定用‘粘核’桃子制作自制果酱。这个过程令人愉快，我小心翼翼地剥皮和去核，享受着弥漫在空气中的甜美香气。虽然‘粘核’（粘核桃）品种需要更多的努力来将果肉与核分离，但最终结果是值得的。果酱做得非常美味，浓郁的风味让我想起了在果园度过的阳光明媚的下午。当我准备果酱时，我了解到‘粘核’桃子在我们家族传统中有着独特的角色。每年夏天，我们都会聚在一起制作水果果酱，传承食谱和故事。一起准备食物的行为创造了持久的记忆，而‘粘核’桃子成为了我们共同经历的象征。它们不仅代表着一种美味的水果，也代表着我们与遗产和家庭纽带的联系。总之，虽然‘粘核’（粘核桃）桃子在厨房中可能需要更多的努力，但它们提供了独特的风味和质地，可以增强各种菜肴。它们在烹饪中能够保持形状，使其成为喜欢罐装和烘焙的人的最爱。无论你更喜欢自由核桃的便利性，还是‘粘核’桃子的丰厚品质，两者在烹饪世界中都有其位置。最终，在两者之间的选择归结于个人喜好，以及探索我们可获得的各种水果的乐趣。