It is finally that time of year again when stone fruit is in season. The dining commons offered their first stone fruit a couple of weeks ago and I couldn’t have been more excited. It is hard to say what my favorite stone fruit is: nectarine, peach or cherries.
The term stone fruit is more of a culinary term than a botanical one. It actually comes from the stone hard covering found around the single large seed at the core. When the fruit is on the tree the stone actually supports the fruit as it hangs. Plus nutrients are able to pass from the tree to the growing fruit. So if we think about that terminology that means even the almond is a stone fruit.
I recently learned that stone fruit should be stored with the stem end down. Who knew? It should also be stored at room temperature until ripe. Once ripe you can leave it in your fridge for a couple of days.
Let’s talk about some of the health benefits of our beloved stone fruits:
• Cherries: Sweet or sour the cherry is a good source of vitamin C and potassium.
• Nectarines and Peaches: Low in fat, saturated fat free, sodium free, cholesterol free, and a good source of vitamin C and vitamin A.
• Plums: Low in fat, saturated fat free, sodium free, cholesterol free, and a good source of vitamin C.
• Apricots: Low in fat, saturated fat free, sodium free, cholesterol free, and a good source of vitamin A.
The stone fruit season feels short to me so make sure to enjoy these delicious fruit while you can!