Stone Fruit, A Star of Summer
Juicy peaches, sweet apricots, cherry pie, baskets of plums…these seasonal stone fruits evoke the very essence of summer. Eating a stone fruit with the sugary juice running down your chin is a delicious childhood experience that we never grow out of as we turn into adults. Stone fruits add edible sunshine to any meal (breakfast through dessert).
Peaches, nectarines, plums, apricots, and cherries are all members of the Prunus genus and are therefore closely related. They are commonly referred to as “stone fruits” because the seed is very large and hard. Stone fruit is in season from June through September. Buy fruit that is somewhat soft to the touch, fragrant, and unbruised. Wash the fruit well and serve peeled or unpeeled depending on the recipe. Most stone fruit does not need to be peeled, so save yourself the time and work and use it with the skin on. The season is short, so indulge frequently, and make preserves by canning, freezing, or drying the fruit.
5 Great Ways to Use Sweet Summer Stone Fruits for Feeding Your Family:
- Smoothies
- Fruit Salads and Green Salads (recipe below)
- Fruit Salsa and Chutney (serve with grilled meats)
- Cobbler, Pie, Crumble (recipe below)
- Jam, Jellies, Preserves
Stone Fruit and Greens Salad (pictured above) serves 4
A healthy summer salad that combines stone fruit and greens for a delicious side or main dish meal. Modify the ingredients to suit your taste. It’s the perfect time of year to find the ingredients at your local farmers market.
- One head loose-leaf lettuce (or a bag of micro-greens) washed
- 1-2 peaches or other stone fruit (nectarines, apricots, plums)
- ½ cup berries (blueberries, strawberries, blackberries, raspberries)
- 1 cup seasonal vegetables (fresh peas, pea pods, sweet onions)
- 1 cup protein of choice (perfect for grilled leftovers, cooked beans)
- 2-4 ounces goat cheese, crumbled
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon vinegar (balsamic, sherry, apple cider)
- ½ teaspoon Dijon mustard
- Coarse salt and freshly ground pepper to taste
1. Break greens and cut stone fruit and vegetables into bite-size pieces. 2. Combine all salad ingredients into bowl. 3. Whisk dressing ingredients and pour onto the salad. 4. Toss and enjoy!
Sharon’s Summer Stone Fruit Crumble
Fast and easy, this delicious dessert is a great cooking project for adults and kids to make together. It also makes a decadent breakfast when topped with vanilla yogurt.
- 6 cups stone fruit washed, peeled or unpeeled, and cubed (peaches, nectarines, apricots)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon brown sugar
Crumble Topping:
- 1 cup rolled oats (can use gluten-free)
- ½ cup whole-wheat flour (can use gluten-free)
- ½ cup brown sugar
- 1-2 teaspoons ground cinnamon
- ¼ teaspoon coarse salt
- 6 tablespoons unsalted butter, cut into small pieces
- *Optional ½ cup finely chopped walnuts or pecans
1. Heat the oven to 375 degrees. Butter 8-inch square pan or pie plate or line with parchment paper. 2. Toss the cubed fruit, lemon juice, and 1 tablespoon of brown sugar and spread in pan. 3. Combine all of the Crumble Topping ingredients in a food processor or by hand with a fork and sprinkle evenly over the fruit. 4. Bake 20-30 minutes until topping is browned. Enjoy hot, room temperature, or cold.
Savor the Season!
