Summer is the season of berries to some, and that’s fine and well. I love strawberries, raspberries, and blueberries as much as the next person. But let’s not forget the other summer fruit stars–the stone fruits.
Stone fruits are those with pits in the middle. Most people are acquainted with peaches, quite possibly the most popular of the bunch. Whether they’re in cobblers, muffins, or even whoopie pies, you’ve probably had them before. But what about the others? Sure, I’ve eaten many a nectarine. And cherries, too. But I’ve never eaten a plum or apricot before. How could I have gone nearly 34 years without partaking of these jewels? It’s unfathomable.
Since I sometimes have a bit of anxiety over trying new foods–I know, it’s silly–I thought it best to combine the new fruits with the old favorites. Hence, Stone Salad was born. The quantities are guidelines, as you can adjust it to your tastes and needs. I have two ravenous children who will decimate five pounds of apples in a mere afternoon, so I find a more-is-more approach is best for us. The convenience can’t be beat. And now I don’t have to worry about them not eating all the way down to the pits–problem solved.
As for the plums and apricots? I really don’t know why I was so afraid. They’re delicious!
I prefer firmer fruit for fruit salads, as they tend to hold up longer before turning mushy. If you have a peach pitter/slicer, it also works better with firm fruit. I was able to use it on the peaches and nectarines, but the plums were just too soft (and the apricots too small). A cherry pitter is essential for the cherries. I suggest you head out and get one today. Enjoy!
- 2 peaches
- 2 nectarines
- 2 plums
- 2 apricots
- 15 black cherries
- Wash, pit, and chop fruit into bite-sized pieces. Mix in a large bowl and serve. Best served same day but you can store covered in the refrigerator for up to 3 days.