Summer Stoned Fruits — Just Peachy!

Sweet, juicy, warm from the sun or hot from the oven, peaches are the very taste of summer and not only do we have them in a host of varieties, but their stoned relations, too.

Here’s a little stoned fruit savvy. Just so you know!

  • Yellow Peaches are native to China, but the name “peach” comes from Persia, which cultivated the fruit and eventually transplanted it across Europe. The French introduced peaches to the United States, where many states continue to grow the fruit today.
  • White Peaches differ slightly from their yellow counterparts in both appearance and flavor. They are sweet and smooth, with lower acid levels. They are also quite delicate and relatively new to the U.S. scene.
  • Heirloom Peaches are a specialty variety and only available the first 21 days of July They offer a truly unique eating experience which many compare to eating a “peach pie and the aroma suggests the same!
  • Yellow Nectarines are actually a cultivar of peach. In fact, there is only one gene that separates peaches and nectarines – the one that causes the fuzz!
  • White nectarines have a more delicate flavor than yellow nectarines — super-sweet, with low acid levels.
  • Dinosaur Eggs are formally named Dapple Dandy Pluot®. A cross between a plum and an apricot, they are typically a mix of 75% plum and 25% apricot. With a maroon and yellow dappled skin as it ripens. The juicy, firm flesh is surprisingly beautiful — an intense red-pink close to the skin, fading to a pale pink near the pit.

And, of course, we have plums, apricots, cherries and more!