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The Skinny on Stone Fruits

Stone Fruits - peaches, plums, nectarines

Stone fruits – such as peaches, plums, nectarines, apricots and cherries – signify the summer season in the fruit world. Each bite of these fruits is accompanied by a sweet, juicy flavor.

The term “stone” comes from the fact that at their cores, their seeds possess a hard covering. The “stone” supports the fruits through the stem as they hang on trees. Further, nutrients are funneled from the tree to the pit as the fruit grows.

When to Eat Stone Fruits
Peaches, nectarines, plums and apricots ripen best at room temperature, with the stem end facing down. Be careful not to refrigerate these fruits before they’re ripe, in order to avoid wrinkling and a mealy texture. Cherries can be consumed at the time of purchase and can be stored in the refrigerator, loosely covered, for up to three days.

Take advantage of stone fruits this summer by eating them whole as snacks or roasting, poaching or sauteing them for pies, salads, jams and more!

Fun Fact
Almonds are actually considered part of the stone fruit family. When growing on trees, almonds appear like hard green peaches, and on the inside lies the kernel – which is what we consume as almonds – that is actually the seed. This is why almonds pair so well in recipes with flavors from the other stone fruits.