Cherries and Peaches and Plums, Oh My!

From sweet, succulent peaches to perfectly plump cherries, stone fruits are a summertime favorite. "Stone fruits" have a single hard "stone" or pit in the center rather than numerous seeds throughout. Look for these juicy delights in the Produce Department this season:

• Peaches: early May – August
• Nectarines: early May – August
• Rainier Cherries: late May – mid-July
• Bing Cherries: late May – mid-August
• Apricots: early June – August
• Plums: early June – September

Just Arrived:

California Organic Peaches and Nectarines

Peterson Family Fruit aims to simplify farming by creating the happiest soils, people, and fruit. Since their transition to organic over twenty years ago, the Petersons prioritize techniques that improve soil health to cultivate abundant and nutritious fruit. Building on foundational organic farming practices, the Petersons became the first Regenerative Organic Certified (ROC) Gold stone fruit operation in the world. Vern and Erik Peterson carry on the 100-year family tradition of growing some of the most flavorful peaches, plums, apricots and nectarines the world has ever tasted.

Washington Super Cherries

Packing a jumbo size and flavor, Super Cherries are the biggest cherries on the tree! They are hand-harvested in the Pacific Northwest and picked with care at the optimal time. They are a sweet, juicy option for an energizing summer snack. Find them now in the Produce Department!

Tasty Tips:

• When selecting stone fruits, look for warm overall color and a pleasingly sweet fragrance. Ready-to-eat fruit will yield slightly when pressed near the stem end but should not be mushy. Fully mature stone fruit will soften and continue to develop in flavor after harvesting, so keep it on the counter in a single layer with breathing space between pieces until fully ripe. To delay or slow ripening or to store fully ripe fruit for 2-3 days, store it in the refrigerator. All stone fruits are best served at room temperature.
   
• Peeling peaches, plums and nectarines is easier than you think. Using a small, sharp paring knife, make a small "X" in the bottom of the fruit, slicing through the skin. Carefully lower fruit into boiling water; blanch for 30-60 seconds (larger, less ripe pieces need more time). Using a slotted spoon, transfer the fruit to a bowl of ice water to cool for 60 seconds. Using the knife or your fingers, starting at the "X," simply slip the skins off. If this is difficult, you can return pieces to the boiling water and repeat the process for a bit longer.