Stone
fruit. Kind of a hard, cold name for a soft hand-held delight with warm juices
that run down your arm as you plunge in to take a sweet bite of yielding, pulpy
flesh. The name, of course, refers to the hard pit at the core, present in
various sizes from tiny cherry stones to peach pits the size of walnuts. I don’t
care about those hard stones, however, except for getting them out of the way
so I can enjoy the tasty part of the fruit.
I’m
most familiar with apricots, peaches, nectarines, plums, and cherries, and have
recipes that feature each of those somewhere in The Archives. There are more
examples, too, many of them hybrids developed to feature the best
characteristics of their genetic parents, such as pluots, and several others I
can’t think of at the moment. (Apri-doodles? No, that can’t be right.) Most of
my stone fruit celebration is baked into something sweet, but there are a
couple of salads in The Archives as well, and some other delicious summertime
treats.
Here
is a list of 13 favorite recipes featuring stone fruits and links to their respective
posts. Let’s go ahead and start with those delicious baked goods, shall we?
Muffins
and cakes:
Tarts
and Pies:
And
other desserts:
But
don’t forget:
And
these two salads featuring nectarines:
A
perfect peach, plum or cherry is fabulously wonderful treat just eaten by
itself. Quite often, however, if you aren’t in the right place at the right
time, the perfectly delicious stone fruit can be all too elusive. I have found
that the essence of halfway decent fruit is still quite wonderful when the
fruit is used in a recipe, and there are soooo many recipes with which to test this
concept.
If
you can’t get enough of these lovely, lovely fruits, I would not feel so all
alone. Everybody must get….stone fruits.
Another
post like this one: 10 Favorite Summer Fruit Desserts
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