Stone fruit

Stone fruit (H)

Sweet and juicy, peaches, nectarines, plums and cherries are some of the many joys of summer – enjoy them fresh, baked, stewed or grilled.

1 Choose

Ripe nectarines and peaches should give a little when gently squeezed, while plums and cherries should look plump and fresh.

2 Store

Keep ripe fruit in the fridge, and bring to room temperature before eating. To freeze, lightly poach or purée first, as the fruit quickly turns brown once cut.

3 Eat

Stone fruit is incredibly versatile, and can be used in salads, chutneys, pies and purées. If cooking, a little sugar will help to bring out the flavour of the fruit.

Red plums 150x150Red plums

You can find British varieties of these purple-skinned plums in store from August. Eat them straight from the fruit bowl, try them cooked in a spiced chutney or enjoy with roast duck.


Cherries 150x150Cherries

Plump and glossy with green stalks, cherries have a sweet, tart flavour. They’re great teamed with rich ingredients, such as chocolate – check out our Chocolate cherry cheesecake recipe.



Nectarines 150x150Nectarines

A recessive gene is responsible for nectarines – peaches without the fuzzy skin. To speed up ripening, store hard nectarines in a paper bag until softened and fragrant.



Peaches 150x150


Enjoy velvety-skinned peaches as they come, or use them to make cobblers, tarts or a purée for a Bellini cocktail. They also go well with savoury ingredients, such as cheese.


Yellow plums 150x150Yellow plums

With a sweet, slightly honeyed flavour, yellow plums are great for making pies and jams, or simply enjoy them raw. Choose golden fruit with a subtle orange-red tinge to the skin.



Stone fruit works wonderfully in beautiful bakes, such as our Peach custard tart.

As featured in Tesco Magazine July/August 2015.

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