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While summer is filled with tons of different types of fruits and vegetables, from tomatoes to watermelons, stone fruits stand out as a favorite. From cherries to peaches and nectarines, these sweet fruits are a total highlight of my summer months. Let’s talk about the different types of stone fruit at the farmers market and the best ways to highlight their unique flavors.
My hometown, Sunnyvale, California was known for its stone fruit crops. Of particular note were the cherries and apricots. While the orchards were mostly gone by the time I was growing up, the fruits are certainly part of Sunnyvale’s character.
What is Stone Fruit?
Generally speaking, stone fruits (also known as drupes) are fleshy fruits surrounding a single pit. However, most of us think of the Prunus genus of trees when we talk about stone fruits, even though other fruits can be classified in the same category. Mangos, for example, are technically stone fruits, but this is generally not what is meant when we talk about stone fruits.
It’s similar to how we treat tomatoes, peppers, and cucumbers like they are vegetables, when they are technically fruits. Technically, mangos, cashews, and raspberries are all “stone fruits.” But for our purposes, stone fruits are specifically fruits from Prunus trees.
Freestone or Clingstone?
While shopping at the farmers market, you may notice some fruits labeled as “freestone” or “clingstone.” This refers to how easily the fruit releases from the pit. As you might expect, freestone fruits release their pits easily, where clingstones do not.
Typically, clingstone fruits have firmer flesh that holds well during preservation, so they are used for canning. Freestones have a more supple flesh that is better suited for eating fresh.
Types of Stone Fruit at the Farmers Market
Almonds
What we commonly refer to as almonds are the kernels of the sweet almond fruits. Almonds are technically not a nut, but the seed. When they are freshly harvested, you may be able to detect notes of cherry and vanilla in the almond flavor.
Almonds are harvested from August to October in California. Many almond farmers will sell spiced almonds at the farmers market, which can be a great addition to trail mix.
While the fruit itself is edible, I have yet to see it sold anywhere. I did find this review of the fruit on Youtube, however, if you’re curious to know how it tastes.
Apricots
Apricots are characterized by their golden, fuzzy skin and sweet flavor. While genetically very similar to plums, I find them to be sweet throughout without the tart flavors found in plum skins.
Apricots are one of the earliest stone fruits to ripen; they can be found at the farmers market from May to early July. Dried apricots are pretty readily available when it isn’t peak season, and can be a nice addition to many savory meals.
Cherries
There are many different types of cherries that I’ve seen at farmers markets across the country. Depending on your particular area, cherries can be in season from May through July. When picking out cherries, I recommend going through each cherry individually, rather than just picking up a carton. This way, you can ensure you aren’t taking home bruised fruit.
Bing cherries are a classic variety of sweet cherry. They have a deep red skin, and when fully ripe, the color carries through all the way to the center of the fruit. These are a versatile cherry that can be used cooked or raw.
Rainier cherries are golden yellow and sweeter than Bing cherries. They have a short season, and I find they are best eaten fresh (uncooked).
Sour cherries, while not the fruit you’d snack on, are great cooking cherries. Their flavors will concentrate and sweeten as they cook.
Hybrids (Apriums, Peacotums, Pluots)
As with so many closely related fruits and vegetables, farmers have developed several hybrid species of stone fruits that are starting to be more widely available.
Apriums and pluots are both crosses between apricots and plums. As you might expect, apriums have more apricot lineage and pluots are more like plums. Peacotums are a blend of peaches, apricots, and plums. Almost all of these hybrid stone fruits were originally developed by Zeiger Genetics in Modesto, California.
I find most of these hybrids are excellent snacking fruit. They can be easily substituted in any plum, apricot, peach, or nectarine recipe.
Nectarines
Nectarines are virtually identical to peaches, except for their smooth skin. They get their name from the sweet scent of ripe fruit: nectar. The flavor of nectarines is delicate, especially when cooked and paired with stronger flavors.
I find that white nectarines tend to be sweeter than yellow nectarines, though they can be used interchangeably. I’ve also noticed that nectarines can be more expensive than peaches, so I prefer to use nectarines in dishes where the fuzzy skin would detract from the texture. If you’re peeling the fruit, like for preserves, buy peaches instead.
Regardless if they are white or yellow, look for fruit that has no hint of greenness. Blush or red colors do not indicate ripeness.
Peaches
Perhaps the most versatile of all the stone fruits, peaches are the king of summer fruits. They’re extremely aromatic; you know you have ripe peaches because their scent will fill your kitchen.
Similar to nectarines, don’t be fooled by the red and orange colors when picking out your peaches. The most important factor when choosing peaches is that there is no green undertones on the skin. Peaches will ripen on the countertop, though, so if you don’t plan to eat them right away, buy them slightly under ripe.
Peaches can be used in both sweet and savory dishes. They are a great complement to spicy food.
Plums
Plums have a sour skin combined with a super sweet flesh. While some may find the sour flavors off-putting, I love the balance it brings to the fruit. They also tend to be amongst the juiciest of the stone fruits.
The grayish cast found on some plum varieties is not an indicator of ripeness. Look for plums that feel heavy for their size (an indicator for juiciness) and unblemished skin.
Fun fact: slivovitz is the unofficial Slovak national drink, and is a type of plum brandy. While it is certainly not my favorite, both my dad and my father-in-law bonded at my wedding over shots of slivovitz (a tradition in my father-in-law’s family).
Best Recipes for Seasonal Stone Fruit
My simple peach salsa is a fantastic garnish on any white fish. The peach salsa is also great by itself with some tortilla chips (I may have done this while recipe testing).
Grilled peaches are a summer delight! Love and Lemons’ Grilled Peach Salad is the perfect accompaniment to your backyard barbeque.
Apricots and turmeric pair together surprisingly well in this braised chicken recipe from Primal Palate.
When cherries are in season, I love making up several batches of Nom Nom Paleo’s Cherry Chicken marinade. I’ve used this marinade on both chicken and pork and it is absolutely delicious. Make extra batches of marinade and freeze it so that you have it ready for a quick meal, whether or not cherries are in season.
Almonds are the main ingredient in frangipane, which is incredibly base for dessert. The sweetness of the frangipane is balanced by sour rhubarb in my Rhubarb Frangipane Tart.
Did you know that you can save the pits of peaches, nectarines, plums, and apricots and use them in baked goods? Noyaux is similar to a homemade almond extract, and can be used in its place. Just be sure to gently heat the kernels before infusing them into the vodka; the pits contain amygdalin (a precursor to cyanide when digested), but this compound is denatured through heat.
Umeboshi is a classic Japanese dish consisting of salted and pickled plums. The flavor is strong, so if you haven’t tried this before, I recommend using it as a garnish.
