Sweet and juicy, peaches, nectarines, plums and cherries are some of the many joys of summer – enjoy them fresh, baked, stewed or grilled.
Ripe nectarines and peaches should give a little when gently squeezed, while plums and cherries should look plump and fresh.
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.
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.
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.
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.
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.
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.
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.