Cheers to Cherries and Other Stone Fruits

Golden-hued peaches have a thin, fuzzy skin with red or pink blushing throughout. When ripe, they have an intoxicating aroma. Their sweetness and intense juiciness make them wonderful in pies and Peach Cobbler.

Nectarines (pictured) are often slightly smaller and firmer than peaches and enjoyed for their smooth skin. They have a tangy, sweet flavor, which is nice when grilled or tossed in a salad with salty prosciutto and goat cheese, as in our recipe for Peach and Prosciutto Salad (just swap in nectarines for the peaches!).

Fans of Southern peaches may be surprised that South Carolina grows more fresh peaches than Georgia. In either case, hot Southern nights produce particularly sweet fruit. Try pairing these with creamy, slightly salty, tangy fresh ricotta and burrata cheeses.

The vast majority of our Colorados hail from the small town of Palisade in western Colorado, where the largest peaches in the state are grown. Palisade has very warm to hot, dry days, coupled with very cool nights, which generate the perfect climate for bringing out this fruit's sugary-sweet flavor. Compared to others, this area generally grows larger-sized fruit.

Sweeter than Bings, Rainiers are recognized by their vibrant yellow to blush-pink skin and yellow interior flesh. Their striking appearance and somewhat delicate skin make them well suited to fresh applications like snacks and salads.

Heart-shaped Bing cherries are nicely firm, with deep maroon to black skin and dark red-purple flesh. They're very large, with a pleasant sweet-tart balance and an easy-to-remove pit, making them equally great fresh or cooked. Try them in our new recipe for Cocktail Cherries or in a cherry crisp.

Super Cherries are the biggest cherries on the tree! These Bing cherries are hand-harvested in the Pacific Northwest and picked with care at the optimal time. They are a sweet, juicy option and especially impressive as a fresh snack.

Enjoyed for their bright tartness, apricots have a fuzzy skin that's not as pronounced as that on a peach. They're smaller than peaches and nectarines, with a bright orange flesh. Apricots make a nice complement to pork and partner well with soft, fresh cheese. They also make great jam.

Plums generally have tart skins contrasted by sweet flesh. Their exterior and interior colors range widely by variety, from dark red-black to peachy yellow. Most have clingstone pits. Plums are especially nice in tarts and jellies.

This cross between a plum and an apricot is bred to be particularly sweet and juicy. They're smooth and similar in size to plums but typically have a more speckled skin. Try pluots fresh, poached or baked in a plum cake.