Considering Adding Stone Fruit in Your Diet?
Chew on this:
A Dozen Ways to Enjoy Stone Fruit
While a perfectly ripe peach or plum is satisfying on its own, read on for some creative and tasty ways to enjoy stone fruit.
- Grill them to bring out the natural sweetness of your fruit: Halved and pitted peaches, plums, apricots, and nectarines are firm, so they hold their shape even under high heat. Try serving them in a side salad with grilled steak, chicken or pork chops, or blend them into a smoothie with Greek yogurt for a filling treat.
- Roast them. Toss halved or chopped pitted stone fruit on a baking sheet, drizzle them with some olive oil, and roast until soft, juicy, and caramelized. Toss them in a salad or stir them into cottage cheese or plain yogurt.
- Add them to salsa or guac. Diced peaches or pitted cherries add a sweet contrast to zesty salsas. Mix 1 lb mixed stone fruit, 1–2 small jalapeños, seeds removed and minced, 1/4 minced red onion, 2–3 tablespoons minced cilantro, Juice from one lime, 1–2 teaspoons honey (optional), 1/4 teaspoon black pepper, 1/4 teaspoon sea salt
- Make a crumble or crisp. Top sliced or diced pitted stone fruit with a mix of oats, nuts, brown sugar, and butter, and bake until bubbly.
- Stew them: Wash the fruit, peel if desired and chop up into slices or chunks, discarding any stones or stems. Place the fruit in a saucepan and add a bit of water to prevent burning, 2-3 tbsp for a small saucepan. Add sugar with 1 tbsp at a time, to taste, if desired. Put a lid on the saucepan and gently simmer the fruit at medium heat, stirring occasionally. The fruit will start to soften. Once the fruit has broken down to the texture you want it, remove the lid and let the liquid evaporate (uncovered). Stir every few minutes until you’re happy with the consistency. Store your stewed fruit in the fridge. If not using within two days, freeze it for later.
- Blend them in smoothies: Any ripe, stone fruit will add richness and a sweet touch to your next smoothie. Just throw 1/2 cup to 1 cup of sliced stone fruits into the blender with a little bit of water or milk. Mix in any number of ingredients, from greens to shredded carrots, from fresh ginger to cocoa powder.
- Make preserves: Toss together four cups of sliced stone fruit in a large bowl with a tablespoon of sugar and 1/3 cup of balsamic vinegar. Let the fruit soften for about 20 minutes, then simmer in a frying pan on the stove until you reach a jam-like consistency. It takes about 15 minutes to cook ripe stone fruits into preserves that will keep for a few weeks in the refrigerator.
- Make Homemade Fruit Leather. Peel and pit stone fruit then purée in a blender. Pour the purée onto parchment-lined cookie sheets and dry in a dehydrator or the oven at a very low temperature (140`), cooking overnight.
- Kabab them: Skewer sliced peaches, chicken breast, and your favorite summer veggies for a simple grilled shish kabob.
- Enjoy on a salad: Add slices of fruit and crumbled feta on a bed of mixed greens. Drizzle with a dressing of Dijon, olive oil and white-wine vinegar.
- Make a cool sorbet: Simply cut, freeze and then puree your fruit for a delicious frozen treat.
- Mash Them: Peel and mash very ripe fruit. Spread on toasted baguette and top with a little brie or Camembert cheese.
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