Stone Fruit Season
June 15 – September 1From mid-June through early September, markets overflow with peaches, cherries, plums, nectarines, and apricots at their juicy best. Cooking shifts to light, quick preparations: grill halved fruit, toss wedges into salads, or fold into batters for cobblers, crisps, and simple tarts. Macerate slices with sugar and lemon to make effortless sauces, or simmer small-batch jams for toast and yogurt. Choose fruit that’s fragrant with a slight give; let firm pieces ripen in a paper bag. Pit cherries with a straw or pitter, and pair stone fruit with basil, mint, or thyme for bright, summery meals.
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