Stone Fruit

There are many things that I love about summer, but one of the best is access to fresh, in-season stone fruit. If you don’t know what I’m talking about what I refer to stone fruit think about any kind of fruit that has a pit in it. I pretty much love them all: cherries, nectarines, peaches, apricots, plums.

I used to not be a huge fan of peaches, except in pie form (which reminds me it’s really about time for me to bake a peach pie). I found them to be almost too sweet and much preferred the similar nectarine. However, in recent years I have discovered that while I’m still more partial to other fruits over your typical yellow peach, I really do like some of the other types of peaches out there. This includes both white peaches and also the oddly shaped donut peaches, which are not nearly as sweet.

Although I’m happy to eat any kind of cherry, my favorite are the short-lived Rainier cherries, which only pop in stores for a month or so each summer. Sadly their time has already passed this year. I find them to be slightly sweeter and more tender than the Bing cherries you usually see at stores.

It can be tricky to find a good plum, but when you do the contrast between the sweet inside and the tartness of the skin is excellent. Too often though the skin is tough and tart and the inside is just kind of mealy. Thus, I don’t buy plums that frequently, but am always happy when I come across good ones.

I must make the most of stone-fruit being in season for soon summer shall pass away and I’ll be stuck eating apples for the next 6-7 months. I like apples too, but it’s nice to have the variety and the soft, juicy fruit that just screams summer while it lasts.

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