All About Stone Fruit: The Breakdown

Summertime is stone fruit time. Peaches, plums, cherries and other stone fruit start appearing in our stores in May in continue through the summer months in wave after delicious, juicy wave.

Mind you, most stone fruit trees require a warmer climate than ours. While we can lay local claim to cherries, and some of our peaches have come from Illinois and Michigan, most stone fruit arrive from points farther south – and west.

Grabbed from the counter and chomped into might be the preferred eating method, but some cook up well in pies and desserts. Enjoy, but grab a napkin!

Red Plums

Flavor: Lightly tart with balanced sweetness.

Use: Excellent raw or in salads. Good for cooked desserts.

Black Plums

Flavor: Deeply sweet, low in acids.

Use: Great raw, cooked or juiced.

Prunes (dried plums)

Flavor: Sweet, firm, mild.

Use: Eat raw.


Flavor: Sweet/Tart balance, yielding texture.

Use: Eat raw or use in cooked desserts.


Flavor: Sweet & often more tart than peaches.

Use: Great for desserts, fruit salads.


Flavor: Subtle floral and light nut accents.

Use: Raw or pair with walnuts in a salad.


Flavor: Super sweet! Plum/apricot cross.

Use: Eat raw


Flavor: Delicate, much more like apricot. Another apricot/plum cross.

Use: Eat raw.

Rainier Cherries

Flavor: Delicate, tangy, crisp.

Use: Eat raw exclusively

Bing Cherries

Flavor: Floral, musky.

Use: Eat raw, pitted fresh for desserts.

Source: Graze, Summer 2012

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