Lots of recipes below -- keep scrolling down to find a favorite..or two...or three :)
Nectarines, cherries, mangoes, apricots, peaches, and plums all fall under the name “stone fruits.” That’s because they contain large, hard seeds (relative to the size of their fruit). Feel free to call them by whatever name you please. I like to call them delicious, nutritious, and beautifully versatile!
Right now is the best time to enjoy stone fruits because they are at their peak and available here in the Midwest at their best through September.
Stone fruits can be grilled, sautéed, poached, baked, broiled, or glazed to add an extra dimension to a wonderful meal, but we like 'em best fresh off the stone. Enjoy!
Wanna cut a peach, plum, or nectarine into the prettiest slices? Just follow the "plank style" of cutting fruit along the side of the stone for some perfect slices. For a layered stone fruit salad, cut in half around the stone and then pull out the stone. Slice again into fourths, and stuff with creamy, French feta or chevre.