Summer Caprese
Nothing say summer more to us that a giant platter of tomato mozzarella and basil, generously doused in high quality olive oil and balsamic. With the addition of summer stone fruits, it takes an already incredible dish to the next level with savory, sweet, creamy, and tart.
Stone fruits thrive in the summer heat, resulting in fruits that are bursting with flavor, juiciness, and fragrance. Their tender flesh ranges from soft and velvety to firm and crisp, with skin colors spanning golden yellows, rosy pinks, deep reds, and purples.
Popular Stone Fruit Varieties
Peaches: Known for their fuzzy skin and sweet, juicy flesh, peaches are a summer staple. Whether eaten fresh or grilled, their nectar-rich bite is unmistakable.
Nectarines: Similar to peaches but smooth-skinned, nectarines offer a slightly firmer texture and a tangy sweetness that pairs well with savory dishes.
Plums: These can range from tart to sweet with flavors that vary widely depending on the variety. Their deep red or purple skin contrasts beautifully with the yellow or red flesh inside.
Apricots: Smaller and more delicate, apricots provide a subtle sweetness and a slightly tart finish. Ideal for drying, they also shine fresh or in desserts.
Cherries: Sweet cherries like Bing and Rainier are summer’s jewels, perfect for snacking or baking, while tart cherries add a bright pop to pies and sauces.
How to Enjoy Summer Stone Fruits
Fresh Eating: The best way to enjoy these fruits is simply fresh and ripe. Look for fruits that yield slightly under gentle pressure, indicating peak ripeness.
Grilling: Grilled stone fruits develop caramelized notes and a richer taste, ideal for adding to salads, alongside grilled meats, or with a scoop of vanilla ice cream.
Baking: From cobblers to pies and tarts, stone fruits bring natural sweetness and moisture.
Preserving: Making jams, compotes, or drying stone fruits extends their shelf life and concentrates their flavors, perfect for winter enjoyment.
Tips for Selecting and Storing
Buy fruits that smell fragrant and give slightly when gently squeezed.
Avoid fruits with bruises or overly soft spots.
Store unripe fruits at room temperature to ripen.
Once ripe, refrigeration slows down spoilage but consume within a few days for the best taste.