{"id":749642,"date":"2021-06-05T09:00:19","date_gmt":"2021-06-05T14:00:19","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=749642"},"modified":"2025-01-11T04:41:23","modified_gmt":"2025-01-11T10:41:23","slug":"stone-fruit-guide","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/","title":{"rendered":"A Guide to the Most Popular Types of Stone Fruit"},"content":{"rendered":"
\r\n\r\n\"Organic\r\n\r\n<\/div>\r\n

What is stone fruit?<\/h2>\r\nStone fruit (also known as a drupe) is a variety of fruit that features a stone or pit in the center. The most popular varieties are in the genus prunus<\/em>, which include peaches, plums and apricots.\r\n\r\nStone fruit isn't limited to this genus, though. Coconuts, mangos, olives, dates, cashews and coffee are all examples of drupes.\r\n\r\n\r\n
\r\n\r\n\"Purple\r\n\r\n<\/div>\r\n

How to Buy Stone Fruit<\/h2>\r\nDon't squeeze those poor fruits to tell if they're ripe\u2014you'll end up bruising them. Instead, give them a whiff. If they smell fragrant, they're ready to eat! If not, store stone fruit in a paper bag on the counter until that intoxicating smell appears. Once ripened, store stone fruit in the crisper drawer<\/a> in the fridge.\r\n\r\n\r\n
\r\n\r\n\"stone\r\n\r\n<\/div>\r\n

Cherries<\/h2>\r\nCherries<\/a> are the first stone fruit to pop up in the spring, and they're usually available from April to July. There's a baffling amount of variety in color and taste, but all cherries are packed full of antioxidants. When it comes to flavor, some cherry varieties are sour, bright and tart while others are firm and sweet.\r\n\r\nIf you can get your hands on sour cherries, they make the best pies! The sweet varieties are perfect for everything from ice cream to barbecue sauce and jam, including these recipes with fresh cherries<\/a>. And if you just love making recipes with cherries, make sure you have a cherry pitter<\/a> to make the job easy.\r\n\r\n\r\n
\r\n\r\n\"Delicious\r\n\r\n<\/div>\r\n

Apricots<\/h2>\r\nApricots look like small peaches. They're rich in beta-carotene and vitamin A, which is beneficial for promoting eye health. They have a tart flavor that's perfectly balanced by a sweet, creamy texture. They're usually only available between May and July, and they don't last very long once they're picked from the tree\u2014so enjoy them while you can!\r\n\r\nApricots are our go-to fruit for making jam<\/a> thanks to their pectin-rich skins. They're also good for dehydrating since they maintain a meaty texture when dried.\r\n\r\n\r\n
\r\n\r\n\"Ripe\r\n\r\n<\/div>\r\n

Peaches<\/h2>\r\nYou'll find the traditional fuzzy, heart-shaped peaches with yellow flesh in every grocery store, but you may also find a few different varieties floating around. Donut peaches are flattened and round with low acidity, whereas white peaches are super sweet with a luscious texture. Peaches are available year-round in the grocery store but best enjoyed between May and October. Peach season is short\u2014but if you know how to store peaches<\/a>, you'll have juicy, fresh-tasting fruit all year round. For best results, learn how to pick ripe peaches<\/a>.\r\n\r\nIn addition to being rich in vitamins and minerals, peaches may also help promote healthy digestion. So pick up a few peaches to add to your favorite summer salad, toss them on the grill<\/a> to add depth of flavor or use them to make an incredible cobbler<\/a> or peach pie<\/a>.\r\n\r\n\r\n
\r\n\r\n\"Ripe\r\n\r\n<\/div>\r\n

Nectarines<\/h2>\r\nA nectarine looks a lot like a peach and tastes a lot like one too! Nectarines even share the same season, from about May to October. The major difference between the two is that nectarines have smooth skin, as opposed to peach's fuzzy exterior. They have a slightly firmer texture, but you can use them interchangeably in recipes that call for peaches.\r\n\r\nLike peaches, nectarines are rich in vitamins and minerals, especially immune-boosting vitamin C. They're great on the grill and pair especially well with cheese to create an incredible appetizer crostini<\/a>. But don't stop there! Try these juicy nectarine recipes<\/a>.\r\n\r\n\r\n
\r\n\r\n\"Plums\r\n\r\n<\/div>\r\n

Plums<\/h2>\r\nThe classic plum is bright purple, but they actually come in all colors. Unlike most other stone fruit, the skin on plums is usually smooth instead of fuzzy. They have super juicy flesh, so make sure you have a napkin handy when eating them raw! They're usually not ripe until May, but they stay in season all the way until November, so don't be afraid to add them to your holiday menu.\r\n\r\nOur favorite plum recipes<\/a> involve dessert, but they're also great on salads or appetizer platters. No matter how you serve plums, you'll benefit from their nutrients and phytochemicals that help to lower inflammation.\r\n\r\n\r\n
\r\n\r\n\"stone\r\n\r\n<\/div>\r\n

Mangoes<\/h2>\r\nThey don't have a large pit in the center, but mangos are still included on this stone fruit list. Mangos are native to Southeast Asia and grow in other warm climates like Florida, California and Mexico. You can find them in the grocery store year-round, but their peak season is May to October. Like most stone fruit, they're high in antioxidants<\/a>, vitamins and essential minerals.\r\n\r\nMango skin<\/a> has an unpleasant taste, so we recommend peeling it before moving on. The seed can be a little tricky to remove, too, but we have step-by-step instructions<\/a> that make it much easier. These sweet fruits are a no-brainer for dessert, but they also have a tangy flavor that makes them an excellent choice for savory applications like mango salsa<\/a>.\r\n\r\n\r\n
\r\n\r\n\"Plumcots\r\n\r\n<\/div>\r\n

Plumcots, Apriums and Pluots<\/h2>\r\nThere are many hybrid stone fruit varieties that cross plums and apricots. The name varies depending on the emphasis of each fruit. Plumcots were coined by Luther Burbank and were the original hybrid stonefruit. In the late 1980s, Floyd Zaiger created several additional hybrids, like plum-dominate pluots and apricot-dominate aprium.\r\n\r\nUse these hybrids in any recipe<\/a> that calls for plums or apricots, and you won't be disappointed by the result!\r\n\r\n\r\n
\r\n\r\n\"stone\r\n\r\n<\/div>\r\n

Peacotums<\/h2>\r\nThese peach-apricot-plum hybrids were also developed by Floyd Zaiger. The fruit looks like a peach, but it tastes and smells much more like a plum or an apricot. It has the same juicy factor as other prunus<\/em> stonefruit but with a more mild flavor and a nice balance between sweetness and acidity.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

While cherries stand out in a class of their own, it’s hard to tell the difference between stone fruit varieties peaches, plums, apricots and nectarines.<\/p>\n","protected":false},"featured_media":749706,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[307104,306848,303883],"categories-v2":[310155,309603,308476],"coauthors":[50034],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"","is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\nA Guide to the Most Popular Types of Stone Fruit<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"A Guide to the Most Popular Types of Stone Fruit","description":"It's hard to tell the difference between stone fruit varieties like peaches, plums, apricots and nectarines.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/","next":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/2\/","og_locale":"en_US","og_type":"article","og_title":"The Most Popular Types of Stone Fruit [Guide]","og_description":"Stone fruit varieties include cherries, peaches, plums, apricots and mangos.","og_url":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-01-11T10:41:23+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/08\/stone-fruit-in-basket.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_title":"A Guide to the Most Popular Types of Stone Fruit","twitter_description":"Stone fruit varieties include cherries, peaches, plums, apricots and mangos.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/08\/stone-fruit-in-basket.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"7 minutes","Written by":"Lindsay D. Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/","url":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/","name":"A Guide to the Most Popular Types of Stone Fruit","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/08\/stone-fruit-in-basket.jpg","datePublished":"2021-06-05T14:00:19+00:00","dateModified":"2025-01-11T10:41:23+00:00","description":"It's hard to tell the difference between stone fruit varieties like peaches, plums, apricots and nectarines.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/08\/stone-fruit-in-basket.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/08\/stone-fruit-in-basket.jpg","width":1200,"height":1200,"caption":"Organic fruits food photography recipe idea"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Listicles","item":"https:\/\/www.tasteofhome.com\/collection\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Fruits"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-26 04:40:52","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/collection\/stone-fruit-guide\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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