Stone Fruit
Peaches are the most common commercially grown fruit in the Valley.
Apricots, nectarines and plums grow abundantly in local gardens.
If you pick ripe fruit, try to keep it in a single layer in...
Super Simple Stone Fruit Recipes
COOKING FRESH
SUMMER
These dishes are so quick and easy it might be better to call them suggestions rather than recipes. Turn to them when you’ve been a little too ambitious at the U-pick or farmers market and you’ve eaten your fill of out-of-hand fruit, dripping juices down your arm.
Selecting and Prepping Stone Fruit
Use your nose. If you don’t smell anything, move on. Thanks to the supermarket’s usual rock-hard fruit, we’ve become accustomed to eating our stone fruit way too green. Put peaches, nectarines, apricots and plums in your fruit bowl at room temperature until they’re perfectly ripe. In general there are two types of stone fruit: cling and free-stone. The “cling” varieties hold tight to the pit (another reason to let them ripen fully); free-stone have easier-to-remove pits. If you’re struggling, use a sharp or serrated knife to remove individual slices from the pit.
STONE FRUIT SAVORY MATCHUPS
Sure, we all love stone fruit cobblers, pies, tarts and other desserts but don’t forget that stone fruit is also perfect in sweet/salty combinations. Try prosciutto- wrapped nectarines as an appetizer, put peaches in the salsa, pair apricots and plums with chicken and pork.
STONE FRUIT SALAD
This is the time to get creative. For example, peaches pair surprisingly well with tomatoes. Think peach caprese salad layered with tomato, mozzarella and basil. Or try fresh apricots stuffed with goat cheese with a drizzle of your best real balsamic vinegar. Serve that grilled stone fruit with arugula, salty nuts and a honey dressing.
GRILLED STONE FRUIT
Two ideas: Cut the stone fruit in half, brush with oil and grill directly over the heat making those beautiful grill marks, or put together foil packets with sliced stone fruit, butter, vanilla pods and a touch of sugar and cook them in the coals.
POACHED STONE FRUIT
For many of my friends the idea of leftover wine is an anathema, but if you do happen to have a summer white or some good but not amazing sparkling wine, you can use it to poach stone fruit such as peaches, nectarines and apricots with a touch of sugar and vanilla or a couple cardamom pods. For plums, we prefer a fruity red and cinnamon sticks. Spoon the poached fruit over ice cream or yogurt or sprinkle it with crushed nuts (almonds are a classic).
For a “No Fuss Peach Melba,” top poached peaches with vanilla ice cream and raspberries puréed with the peach poaching liquid and/or a little sugar or liqueur.
STONE FRUIT DRINKS
Sliced or puréed stone fruit adds color and flavor to aguas frescas, sangria, bellinis, spritzers and more.
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