Tis the Season for Stone Fruit

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Stone Fruit

Peaches tend to be the most popular of the stone fruit clan, but don’t neglect the apricots, plums, nectarines, pluots and cherries. Don’t hesitate to make fruit a regular part of the dinner table, when it is this good, kids and adults can’t pass it up. Plus, you are getting a good dose of vitamin C and fiber from the peaches, plums and nectarines. Vitamin C functions as an antioxidant in the body while maintaining collagen and enhancing iron absorption. The dark color of cherries is a marker of the antioxidant known as anthocyanin. Apricots are small but mighty packing Vitamin A, C, potassium and fiber.

Nourish your body and soul with these luscious fruits all summer long!

· You’ve had grilled corn, but have you tried grilled peaches for the end of the meal? Cut peaches in half and place them on the grill flesh side down. Cook until grill marks appear and they begin to caramelize. Then a dash of cinnamon and ready to eat!

· Add diced peaches or nectarines to your favorite salsa recipe. They could be an addition to the tomatoes or replace the tomatoes.

· Put a summer twist on your green salad by incorporating grilled or roasted peaches or nectarines.

· Any of the stone fruits are a nice topping for plain yogurt, cottage cheese, oatmeal or cold cereal.

· Instead of super sweet syrup, use chunks of peaches, nectarines or apricots on top of whole grain waffles or pancakes.

· Toss fresh, sweet cherries in to a spinach salad just like you would strawberries.

· Make a quinoa salad using any of the stone fruits, your favorite nuts and a squeeze of lemon on top – perfect for picnics!

· Conduct your own taste test at home with all the different stone fruits. This is a fun way to introduce a new fruit. Use a blindfold and have kids guess each type of fruit.

· Fresh apricots with some nuts or a piece of cheese is an easy snack.

· Lastly, stock up on these delicious fruits now and freeze them for winter months.

Written by Katy Dyer, the OHG Farmer’s Market Certified Dietitian

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