I'd leave them but check on them every day. Fruits can get bigger even when the plant looks like hell. And I'd take off any others.

Pattypan squash hold pretty well once they get large and mature. I have a couple large ones that have been sitting in the kitchen for 3 weeks and no problems so far. Once removed, lightly wash them and store in a cool place or fridge until you go, they should be fine. This is an underused squash. Small and medium ones are great sliced and fried in butter and garlic, shopped and fried in butter and added to scrambled eggs, small ones are great hollowed out and stuffed. Large ones are fine for bread making or skinned and cubed for many cooking dishes. Blueflint

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I've done both the white peach/muscat and the Santa Rosa plum/cardamom before. They are good and both are very pretty. The white peach is a light pink color and the plum is a deep purple red. I want to try something different, too, to get their attention. I did yellow peach/Amaretto a few years ago, too. They all get eaten. Because they are low sugar, some people I gave these to just ate them with a spoon and skipped the substrate. :) I love orange marmalade.