Apricots, peaches, and other stone fruits
Stone fruits are available in grocery stores year-round, but you’ll find the juiciest, most flavorful specimens from local growers during mid- to late-summer. Kids will love the sweet-tart taste—enjoy them while you can!
Sunshine dippers Slice apricots into quarters (cut peaches or nectarines into slices) and dunk in a nutty dip of cashew butter thinned with milk.
Fruity popsicles Blend pitted peaches or apricots with plain yogurt, a knob of ginger, and maple syrup to taste. Pour into popsicle molds, freeze, and enjoy! Get the recipe for Peach Maple Yogurt Pops with Ginger.
Almond-apricot salad Combine quartered apricots with a handful of chopped almonds and a squeeze of lemon juice. Let the mixture sit for 15 minutes to release some of the apricot juices; serve drizzled with honey.
Stone-fruit compote Simmer chopped apricots, peaches, or plums in a shallow pan with a few tablespoons of water and half a vanilla bean until the fruit softens and liquid thickens slightly. Enjoy warm or cold at breakfast on pancakes, oatmeal, or yogurt.