There’s nothing quite like the arrival of stone fruit to signal that summer is really here. Perfect peaches, aromatic nectarines, tangy apricots, melt-in-your-mouth cherries, and primo plums are juicier and more abundant than ever. This collection offers a delicious range of recipes—salads, tarts, breakfasts, baked goods, nice cream, and more—catering to every occasion. Many of these dishes can be made with either frozen or fresh stone fruit, allowing you to enjoy summer goodness throughout the year.
Stone fruits are characterized by having a hard pit encased in a fleshy exterior. From a culinary standpoint, the classic stone fruits are apricots, peaches, plums, cherries, and nectarines, and we’ve focused on those in this recipe collection. Botanically speaking, stone fruits also include mangoes, lychees, and some others—but we’ll leave those for another day!
In the Northern Hemisphere, the peak season for stone fruits such as peaches, nectarines, apricots, and plums runs from June to September, although some varieties may be available as early as May and as late as October. (In the Southern Hemisphere, you’ll find them in stores from November to April.)
“I’m framing this recipe and hanging it in my kitchen (I’m not kidding),” writes one happy fan about these irresistible tacos. Juicy peaches, red bell pepper, and onion are basted with orange juice and grilled to smoky, caramelized perfection. Serve in warm tortillas with orange- and basil-infused barley, accompanied by a drizzle of creamy avocado sauce.
“We’ve made these several times and always adore them.” —Lydia
Nectarines pair wonderfully with plump blueberries in this fruit-filled salsa, which is as visually appealing as it is delicious. Pinto beans add heft and creaminess, and crushed red pepper dials up the heat. Serve with baked corn chips for a supremely munchable summer snack, appetizer, or salad topper.
“This is wonderful as a salsa and a taco filling. One of my favorite FOK recipes.” —Anne
Just as a good chutney pairs beautifully with Indian curries, the bright, tangy flavor of fresh plums complements crispy curried lentils in this salad perfectly. Toasted walnuts, fresh parsley, and a lively citrus vinaigrette round out the flavors. Pro tip: This salad is ready in 50 minutes, but you can halve the preparation time on busy weeknights by having cooked lentils ready to go. (Cook your own over the weekend or buy canned lentils.)
“Excellent—flavors work well together. I had this salad three days in a row.” —TL
With seven simple ingredients, including quick-cooking couscous, this easy, flavor-packed salad comes together in no time. Juicy peaches and grapes add a special touch, pairing well with earthy kale, while dried apricots and pumpkin seeds lend extra texture and a layer of flavor.
“Delicious for vegan brunch” —Linda
Sick of oat cookies? Try these quinoa cookies instead! Cooked quinoa makes them wonderfully chewy, while freshly grated ginger adds a gentle heat. Bursts of juicy orange—both zest and flesh—infuse each bite with citrusy flair, and a half cup of your favorite stone fruit, added at the end, lends pops of jammy goodness.
“Really good.” —Sandie
A splash of almond extract gives this frozen treat a flavor reminiscent of Italy’s beloved Amarena cherry gelato. Cherries (fresh or thawed frozen) lend the nice cream a gorgeous pink hue, adding a tantalizing fruity depth to this creamy, dairy-free ice cream.
“This is sooooo yummy! We’ve been making this a lot this summer. Our favorite time to eat this is right after it’s made because of its creamy texture.” —Grace
If you find yourself with a mother lode of ripe apricots (we’re all jealous), try making jam! The perfect balance of tangy and sweet, this golden spread tastes delicious on crackers, whole grain bread, baked potatoes, cornbread, English muffins, and just about anything else you can think of. This recipe has just two other ingredients—maple syrup, to cut the slight tartness of the apricot, and fresh rosemary, which adds a fragrant earthiness.
Overnight oats are the ideal breakfast to wake up to: They’re quick and easy to prepare the night before, then, in the morning, there is nothing to do apart from grabbing a spoon! In this recipe, tangy raspberries, aromatic peaches, and creamy, softened oats simply melt in your mouth. A few dates and almonds add extra flavor, crunch, and sweetness.
This luscious cobbler brings together both sweet and tart cherries for a perfectly balanced filling, crowned with fluffy chocolate-infused dumplings. Serve with a dollop of Vanilla Nice Cream or Aquafaba Whipped Cream.
“Wow, this is so delicious. This is on repeat in my household and special enough to serve at a fancy dinner party.” —Cheryl
These moist, subtly sweet plum muffins are ready in just 40 minutes, including baking time. Fresh plums add moisture and tang to the batter, with jammy slices fanned on top, for an extra dose of fruity flavor. Sweetened with maple syrup and applesauce, they’re perfect for breakfast, snacks, or summer gatherings when plums are in season.
“Really wonderful taste and texture. The topping of fresh fruit was like jam after baking.” —Lisa
Juicy nectarines and cherries, paired with crisp slivers of fennel, shine in this fresh summer salad, which tastes amazing when drizzled with a zesty lemon-Dijon dressing. Hearty enough to enjoy on its own or as a bright side dish at your next BBQ or potluck, this one will inspire you to add stone fruits to all kinds of salads. Feel free to use peaches, nectarines, apricots, or plums—whatever’s ripe and available!
“My daughter made this for me when she invited me over for dinner. It was totally delicious! I had to get the recipe so that now I can make it.” —Mary Lou
Skip the specialty shop and whip up this vibrant acai bowl at home. A blend of cauliflower and plant milk forms a fiber-rich base, while frozen acai, banana, and cherries bring natural sweetness. Top with fresh fruit, toasted seeds, or whatever you have on hand—it’s easy to customize and perfect for a quick breakfast or snack.
Savor a cooling treat with these stunning ice pops, which feature chopped fruits like nectarines, strawberries, and blueberries suspended in a creamy vegan milk base. A little almond extract adds depth without adding extra calories. Feel free to get creative with the fruits you use; plums, peaches, and apricots would also be fabulous!
“These were delicious” —Lucy
Sliced fresh plums, buttery lima beans, and a zesty roasted garlic vinaigrette come together to make this pasta salad truly unforgettable. The recipe calls for pickled green beans, but don’t stress if you’re not into pickling a batch of green beans. You can substitute fresh green beans or another favorite pickle, or simply leave them out altogether—the dish will work just as beautifully.
This light vegan panna cotta offers all the indulgence without the heaviness and is made with plant-based milk thickened with cornstarch instead of gelatin. A date-sweetened oat and walnut crust adds texture, while the quick cherry-orange topping brings a burst of jammy flavor. Chill in glasses or jars for an elegant (and portable) dessert surprise.
“This is a really tasty recipe. I made it for a group of non-vegan friends. They all enjoyed it, and one friend asked if I would make it again.” —Sylvia
When peaches are halved and baked, their natural sweetness intensifies, and they turn irresistibly juicy. For this sensational dessert, crown them with orange- and maple-infused granola studded with crunchy millet and earthy walnuts.
“I made it this morning, and my whole family loves it. They were asking for more.” —Peggy
Bursting with peachy goodness, this toothsome fruit-strong salsa gets extra heft from corn, black-eyed peas, and tomato, while lime juice, cumin, and cilantro keep the flavors lively. Serve with baked corn chips for dippers or as a side with a veggie burger.
“So tasty. Great snack.” —Lisa
This charming peach upside-down cake is one you’ll want to make again and again. It has a sweet, mild flavor and a light crumb, thanks to a blend of oat, sorghum, and almond flours, all topped with juicy peaches. It’s simple to prepare: Lay the sliced peaches in the pan, stir up the dry and wet ingredients separately, then combine and pour over the peaches. After baking, be sure to let it cool for a couple of hours so that it can completely set.
“I make this often, very easy to prepare and always a winner with all types of eaters.” —Tina
Oranges—blended and reduced on the stove with maple syrup, lemon juice, rosemary, and arrowroot—make a delicious base for these no-refined-sugar popsicles. Place plum slices in popsicle molds, then pour the orange mixture over them and freeze. These crowd-pleasing pops are perfect for serving to a crowd of adults or kids alike.
This dairy-free twist on Ben & Jerry’s classic Cherry Garcia ice cream flavor features frozen bananas and cherries and is the perfect cooling snack or dessert on a warm day. Add a sprinkle of vegan chocolate chips if you desire, or leave them out.
“So easy to make – and delish! Crowd pleaser, for sure!” —Kelly
Fresh grated ginger adds a zingy depth of flavor to this old-fashioned bread pudding, while fresh (or frozen) peaches make it melt in your mouth, and a cashew vanilla cream infuses every bite with creaminess. Sweetened with dates, this wholesome dessert is a healthy way to satisfy any sweet craving.
This easy, summery treat features a double dose of peach goodness with finger-licking good grilled peaches served alongside refreshing peach-banana nice cream. Sprinkle with pecans and fresh basil and drizzle with maple syrup for a memorable summer dessert.
The small size of Belgian endive leaves makes them ideal carriers for sweet summer fruits in this tantalizing handheld appetizer. Tarragon adds aromatic herbal notes. For extra sweetness, hit them with a drizzle of maple syrup.
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