4 Delicious (And Easy) Stone Fruit Recipes | RMHP Blog

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4 Delicious (And Easy) Stone Fruit Recipes

Peaches, Apricots, and Other Tasty Stone Fruit Recipes

 

A stone fruit is simply a fruit with flesh or pulp surrounding a stone, sometimes called a pit. A stone isn’t the same thing as a seed — the seeds are inside the stone! Peaches, apricots, cherries, plums, and nectarines are all examples of stone fruit.

 

There’s plenty of stone fruit available in season throughout summer and early fall. Give one of these four stone fruit recipes a try to make the most of summer produce.

 

1. Grilled Stone Fruit

Grilling fruit caramelizes the natural sugars, and any food prepared on a grill is tasty, right? You can try grilling any fruit, but peaches and apricots are a crowd-pleasing way to start.

 

Ingredients:

  • Peaches, apricots, or other stone fruit of your choice
  • Cooking oil  (like vegetable oil or coconut oil)

 

Directions:

Cut your fruit in half and twist each halve off the pit. Brush the cut sides with cooking oil. Place the cut side down on the grate and grill for approximately 3 to 4 minutes or until the fruit has grill marks. Brush the other side with oil, turn over, and place in indirect heat while the rest of your meal finishes grilling.

 

Add the fruit to burgers, salads, kebabs, or eat them solo.

 

2. Chicken Apricot Skewers

This flavorful recipe from Bon Appetit demonstrates how well fruit and the grill go together, and the marinade really shines. You may want to make extra, just in case these skewers prove popular at your next cookout.

 

3. Peach and Plum Salad

This refreshing salad is both sweet and tangy, and it’s a snap to pull together.

 

Ingredients:

  • 4 peaches, pitted and cut into 1 inch wedges
  • 4 plums, pitted and cut into 1 inch wedges
  • 1⁄4 cup fresh lemon juice
  • 1⁄4 cup red wine vinegar
  • 2 teaspoons salt, plus more to taste
  • 1 small, thinly sliced red onion, soaked in ice water for 10 minutes, and drained
  • 2 ounces baby arugula
  • 1⁄3 cup basil leaves, torn
  • 1⁄3 cup cilantro leaves
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil

 

Directions:

Toss the peaches and plums with 2 tablespoons of the lemon juice and the vinegar in a bowl, then transfer to a serving platter. In a large bowl, combine the remaining lemon juice, 2 teaspoons salt, and onion, then toss to coat.

 

Using a slotted spoon, sprinkle the onion mixture over the fruit. With the juice still in the bowl, add your arugula, basil, and cilantro. Season with salt and pepper, toss to mix, and scatter over the fruit. Drizzle olive oil over the salad and season with black pepper and salt as desired.

 

4. Green Bean Salad With Peaches and Caramelized Onions

Summer peaches, sweet caramelized onions, and crisp green beans make a great team in this salad. It’s also incredibly easy to make and perfect for those end of summer barbeques. It’s also a great way to use up any leftover peaches from Colorado’s peach season.

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