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Stone fruit season is here and nothing beats biting into a juicy, sun-ripened peach on a warm day. Stone fruit, also called drupes, get their name from the pit or stone found in the center of the fleshy fruit. This pit contains a single large seed, which can be “clingstone” or “freestone” depending on how hard or easy it is to pull the flesh away from the seed.
Most stone fruit is picked at their peak, rather than ripening the fruit after harvest, which makes them highly seasonal and available for a limited time. You can find stone fruit typically May through October, but peak season is June through late September, depending on the variety. Here’s a little more about the varieties we’ll be offering throughout the season:
Apricots:
California apricots are the first stone fruit to arrive this season, but they’re also some of the first stone fruit to go, typically lasting until July. California produces more than 90% of the nation’s commercially grown apricots. Get them while you can!
Cherries
The California cherry season runs from May until August. As the season progresses, cherries are sourced from up the coast in Washington. We expect this year’s crop to be of good quality and supply. We love the Bing cherries, which are deep red and naturally sweet!
Peaches and Nectarines:
Peaches and nectarines will hit the scene by mid-late May, and we typically source from farms in the Central Valley. White peaches and nectarines are on the sweeter side with less acid than their yellow counterparts. Yellow peaches and nectarines are sweet and tangy with an acidic twist. Nectarines are typically ready to eat as soon as you receive them, but you may need to let peaches ripen a bit before eating; you can tell if they’re ready to eat by their skin color (a green tint means “wait” in this case), and the flesh will have a little “give” when squeezed. Just don’t squeeze too hard or you’ll bruise it!
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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’re native to warm climates and are at their peak from June through September.Stone fruits can be grilled, sautéed, poached, baked, broiled and glazed, adding extra dimension to a wonderful meal. This Grilled Balsamic Chicken with Peaches is simply perfect for summertime backyard dining. Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint is made with fresh purple plums gently poached in a reduction of balsamic vinegar. Pork Chops with Cherry Mustard Sauce is made with either fresh or dried cherries deglazed in white wine.
Whether fresh or cooked, stone fruits are mostly interchangeable in recipes, so feel free to experiment and have fun. Here are my tips and ideas, plus more recipes:
Eat out of hand as often as desired (over the sink- they’re pretty darn juicy!)
Chop and generously garnish ice cream, frozen yogurt or any favorite non-dairy alternative.
Add to hot or cold cereal.
Add to smoothies and cold fruit soups.
Marinate, skewer, grill and serve. If desired, baste while grilling with favorite vinaigrette.
Use fresh or dried in pancakes, waffles, muffins and quick breads. Or chop fresh and use as a topping.
Mash fresh and add a little lemon juice, raw sugar or honey and pinch of spice such as nutmeg or cinnamon; use as you would jam or jelly on biscuits, toast, French toast, scones and muffins.
Chop fresh or use dried in salsa recipes. Serve with grilled meats, fish, tempeh or tofu.
Enjoy some of our many stone fruit recipes:
Mangoes
Triple Mango Smoothie
Grilled Chicken Spinach Salad with Mangoes
Nectarines
Plums
While stone fruits are awesome when eaten fresh, ripe and raw, dried varieties such as cherries and apricots add flavor, chewiness and natural sweetness to baked goods, desserts, salads, main dishes, trail mixes, jams, jellies and preserves. Brown Rice Pilaf with Mushrooms and Apricots, Dried Cherry Pecan Scones, Mango Tea Bread, and Wheat Berry, Apricot and Arugula Salad are good examples.
What’s your favorite stone fruit? Got a good tip or recipe? Let me know.
Whether it’s spring, summer, fall, or winter, there are a variety of fruits that come into season during every time of year. The key is knowing when seasonal fruits are available month by month, so you’ll always be prepared to get them at their peak flavor and best price.
This is also something to consider if you are planning a backyard orchard. In order to harvest fruit across the seasons, choose trees and varieties that ripen at different times throughout the year. You’ll have fruit year round if you plan properly for seasonal food.
What Fruits are in Season in Spring?
March, April, May. Spring is when we can start to indulge in early fruit crops after a winter of limited options. You’ll see some citrus, berries, and apricots hitting their peak during this time of year.
- In season from March to August, limes are the perfect accent for a variety of sweet and savory dishes. Combine with avocados for incredible fresh guac!
- Meyer lemons. These lemons peak during winter but are also available through early spring until April. Their delicious flavor is perfect for making desserts and flavoring chicken or fish. Or try fermenting some in honey.
- Navel oranges and tangerines are still ripe and delicious between March and May. They’re a great way to get your vitamin C in the early spring months. Try this recipe for tangerine jam or make up a batch of orange sugar.
- Ripe apricots will be soft and orange and should be enjoyed within a day or two for peak flavor. These debut in early May. Try this raspberry apricot jam.
- Sweet cherries. Bing and Ranier cherries start becoming available in May. These sweet cherries are especially good served fresh.
- Although strawberries peak in June, in warmer regions you might see them at their best in spring months. Enjoy fresh with a little cream, in a salad, or in your favorite dessert recipe. (Maybe this strawberry cobbler?)
- Starting in April, rhubarb comes into season and makes the perfect jam, rhubarb pie, or an old-fashioned rhubarb crisp. [Learn about growing rhubarb here.]
Seasonal Fruits for Summer
June, July, August. Summertime is when most berries come into their own, as well as stone fruits and melons. It’s the best time of year to enjoy fresh fruit at an excellent price.
- Sour cherries. These varieties of cherries peak during June or July. Sour cherries are best for baking, so it’s a good time to learn to can your own cherry filling to use all year.
- Watermelons, cantaloupes, and honeydew melons are all at their peak during summer. Watermelons can come into season as early as May, while honeydews may be available as late as October. [Learn about growing watermelon here.]
- Peaches, nectarines, and plums. These will be readily available all summer long. Eat them fresh, use them for baking or canning, or even try them on the grill. [Learn about growing nectarines here.]
- Blackberries, strawberries, raspberries, and blueberries all hit their peak in the summer months. Enjoy these antioxidant-rich treats while they last! [Learn about growing blueberries here.]
- Grapes start to come into season in August and make a great back-to-school snack.
- My favorite Gravenstein apple is ready for harvest in mid-to late August, making it one of the earliest apple varieties, to be followed with plenty of different varieties in the fall months.
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What’s in Season in the Fall?
September, October, November. As the frost sets in, some fruits go out of season as others come into their peak.
- Apples are a classic fall fruit, both versatile and delicious. Gala, Honeycrisp, and Golden Delicious will be ready in September. Look for Granny Smith, Rome, and Pink Lady starting in October. Be sure to bake up an apple pie or apple cobbler while they’re in season!
- Pears can become available as early as August, but most hit their peak in September and October. The popular Bartlett variety will be soft and juicy, perfect for eating fresh and for baking desserts like this delicious pear crisp.
- Figs actually have one short season in summer and another longer one throughout the fall. Their flavor is rich and perfect for making thick fig jams and preserves. These come into peak in October through the winter. Let them ripen gradually and eat them when they’ve become very soft (most people eat them too soon!). [Learn about growing figs here.]
- Grape harvesting starts in late summer and last throughout the fall. They’re nutritious and long-lasting, so they make a perfect fresh fruit to eat during the frosty months of fall. You can also turn them into beautiful jars of grape jelly.
Seasonal Fruits for Winter
December, January, February. It’s generally assumed winter is the worst season for fresh fruit, but that’s not necessarily true. Several favorite fruits are actually at their best in the winter months.
- A few apples peak closer to winter, including Braeburn, Rome, and Cortland. Keep them stored in the cold and they can last for months.
- Clementines, tangerines, oranges, lemons, and grapefruit are all in season during the winter months. Fresh citrus juice is a great way to beat the winter blues, but you could try making some DIY orange liqueur, too.
- Kiwi fruits ripen in late fall and early winter, and can be kept fresh in cold storage for months.
- Persimmons start ripening in October and November, but their season extends into January. They have a sweet flavor with a slight warm spiciness, like cinnamon. Allow fruit to fully ripen before eating to enjoy the full depth of flavor. [Learn about growing persimmons here.]
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About the author: Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle. She’s a certified Master Food Preserver and longtime gardener who loves to turn the harvest into pantry staples.