Sensational Stone Fruits are Here!

Summertime is here, and that means it is stone fruit season! Stone fruits are the essence of summer. Sweet, juicy peaches and nectarines are finally here! The stone fruit season is at its peak from June through September, so get your hands on these delectable fruits during the next few months.

In botany, stone fruits are technically called drupes. The term stone fruit comes from the stone-hard covering that you find surrounding the single large seed found at the fruit’s core. The stone supports the fruit while it hangs from the tree branch by its stem by providing a way for nutrients to pass from the tree to the growing fruit.

This week we’re offering Fitzgerald Kelly peaches and nectarines. Fitzgerald Kelly is a sustainable peach and nectarine grower from Kingsburg, which is just south of Fresno. His fruit is lovingly farmed through the growing season, and then hand-picked and hand-packaged at the peak of ripeness, resulting in outstanding quality season after season.

 

PICKING THE PERFECT STONE FRUIT

THE NOSE KNOWS

One of the best indicators of ripeness is aroma -, especially for peaches! Take a whiff where the stem would be, it should smell sweet and fragrant, but not malty or fermented.

GET A FEEL FOR IT

The best stone fruit is not rock hard but gives just slightly to a gentle squeeze. If the fruit it too hard and you are not eating it for a couple days, put it in a paper bag when you get home, in a few days’ time it will soften and be ready to eat!

LIVE COLORFULLY

Vibrant, saturated colors are key when choosing stone fruit. Peaches and nectarines should have no green or wrinkly patches.

HOW DO I STORE?

Keep stone fruits uncovered at room temperature, or on a sunny windowsill for a day or two. If they are ripe and start getting soft and you won’t be eating them immediately, put them in the crisper drawer in the fridge to prolong their life for a couple more days. Be careful storing them, as they bruise easily.

 

The possibilities of what to do with stone fruit are endless. The easiest way to enjoy them is on their own. There is nothing better than biting into a fresh, ripe peach or nectarine and trying to keep the sweet juice from dribbling down your chin. You can also turn them into pies, compotes, preserves, butter, cocktails, or use them as an unexpected addition to savory dishes.

At Oliver’s Markets, our reputation for having the finest produce is no accident. Our roots in the produce business extend back over thirty years to the days when Steve and Ruth Maass made their living selling produce off a roadside stand in San Francisco. Because they provided great produce at roadside prices, their stand became known far and wide as the best place to buy produce in the area. This remains true today.

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