Stone Fruit

5 Ways to Make the Most of Seasonal Stone Fruit

Ripen: Ripen peaches, nectarines and apricots at room temperature. Once ripe, they can be refrigerated for just a few days to help keep them at their best.

Speed Up: Speed up the ripening process by placing fruit in a brown paper bag on the counter, checking a few times each day.

Can: Preserve stone fruits by canning them (make jam, syrup or salsa) to enjoy the taste of summer year-round.

Dry: Bake or grill halves or slices at 200 degrees for about 3 hours, turning every 30 minutes or so, until dehydrated yet still soft. Store in the refrigerator.

Freeze: Lightly poach halved and pitted fruit in water (sugar optional), portion and freeze for later use in smoothies, baking, desserts or fruit sauce for pancakes.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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