Pits of Perfection: Savoring Stone Fruits

Arguably summer’s sweetest, most succulent produce, stone fruit – those that contain stone pits in the center – are versatile and delicious in many applications. They come in a variety of colors and flavor profiles, but have a relatively short growing season, so enjoy them fresh while you can!

Cherries

Nutrient Highlights: A good source of fiber and vitamin C with antioxidants.
Selection Tips: Choose plump, firm cherries with their stems intact. The deeper the skin color, the riper the cherry. Cherries will last two to three days when stored in a plastic bag in the refrigerator.
In the Kitchen: Toss pitted and halved cherries with olive oil and thyme. Bake at 425° until they caramelize, about 15 minutes. Spread slices of whole wheat French bread with goat cheese and top with caramelized cherries.

Peaches

Nutrient Highlights: A good source of vitamins A and C, peaches help maintain healthy blood pressure levels and boost heart health.
Selection Tips: Choose peaches with yellow- or cream-colored undertones (the redness of the skin depends on the variety) and unwrinkled skins. They are ripe when you can smell their sweet scent.
In the Kitchen: Try grilling halved peaches for about 5 minutes, then top with a mixture of cookie crumbs, brown sugar, cinnamon, nutmeg and butter and enjoy with frozen yogurt.

Nectarines

Nutrient Highlights: A good source of vitamin C, nectarines boost immunity, improve heart health and aid in digestion.
Selection Tips: Choose nectarines with deep-yellow tones under a red blush. They should yield to gentle pressure, but can also be purchased firm, then ripened at room temperature.
In the Kitchen: Nectarines are delicious raw, baked, broiled, grilled, poached or sautéed. Add grilled nectarines to a salad with baby spinach, pine nuts and Brie.

Plums

Nutrient Highlights: Plums are a good source of vitamins A and K and an excellent source of vitamin C.
Selection Tips: Choose plums that are heavy with minimal skin blemishes and no cracks that give just slightly to pressure. Store in a plastic bag for up to five days in the refrigerator.
In the Kitchen: Slice plums into eighths, top with Gorgonzola cheese and wrap with prosciutto for an elegant, easy appetizer.