Stone Fruit Fantastic!


We know it’s summer when the produce aisles are brimming with stone fruits. These fruits are loaded with vitamins and have a stone or pit at their core. Locally grown, they’re picked at the peak of ripeness, making them all the more flavorful. Some of our favorites are:

Cherries – A good source of vitamin C, cherries are sweet and delicious fruit that can be eaten in one bite – what could be better? Look for plump, firm cherries that have their stems intact. Cherries provide a good source of vitamin C.

Peaches – Juicy, sweet treasures really do grow on trees! The best have yellow- or cream colored undertones (the redness of the skin depends on the variety) and unwrinkled skins. Peaches are a good source of both vitamins A and C.

Plums – Tart and tangy to very sweet, plums ripen after they’re picked. Choose fruits that are firm but yield to gentle pressure. Ripen very firm plums at room temperature. They are a good source of vitamins A and K, and an excellent source of vitamin C.

Apricots – An excellent source of vitamins A and C, tangy-sweet apricots are the first stone fruits to appear in early spring. Choose plump orange-colored fruits (some even have a tinge of blush to them) that yield to gentle pressure but have smooth, velvety skin.

Nectarines – Sweeter, smoother-skinned and deeper in color than its cousin, the peach. Look for fruit with deep-yellow tones under a red blush. They should yield to gentle pressure, but can also be purchased firm and ripened at room temperature. The nectarine is a good source of vitamin C.

Mangos – With it’s sweet and juicy flesh that is popular in many cuisines, mangos are a favorite among tropical fruits. When ripe, a fruity aroma emits from the stem end of the fruit. They’re ready to eat when the fruit slightly yield to gentle pressure, much like a peach.