Stone Fruits 101

The Basics of Stone Fruits eMealsYou’ve probably noticed some wonderful summer fruits, stone fruits to be specific, have been showing up quite a bit lately in our recipes. Stone fruits like peaches, nectarines, mangos, apricots and plums are at their peak June through September. It’s their time, and our time to enjoy. If you’re wondering about the distinct classification, they come by it honestly, having a hard stone, aka the pit, found in the center. The pit encases the seed.

Most often showcased in dessert recipes (who doesn’t love peach cobbler or a good plum preserve?), adding them to a savory dish adds a delicious dimension of sweet that can transform the ordinary to extraordinary. They can handle baking at a medium temp, roasting at a high temp, sautéing and even grilling on summertime’s outside oven.

Stone fruits are typically picked before they are ripe, so they can handle the ride from the tree to the market. So, if you happen on the new arrivals at your favorite grocery store and you’re not going to use them right away, select fruit that is firm to the touch. In addition, you’ll want the skin to be nice and smooth and, for sure, avoid any ugly brown spots. When you get them home do not be tempted to put stone fruit in the refrigerator if they still need some ripening time. Let them ripen at room temperature. Once these lovelies are ripe, you’ll want to store them in the crisper drawer, unwashed, in the refrigerator. They should be good for about 4 to 5 days.

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