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5 Stone Fruit Dishes Kick Summer Into High Gear

Frozen fruit-salad pops are a perfect outdoor treat. Credit: Copyright Carl Tremblay

Frozen fruit-salad pops are a perfect outdoor treat. Credit: Copyright Carl Tremblay

It’s stone fruit season! Stone fruit includes peaches, nectarines, plums, apricots and cherries, all those summer tree fruits with a pit in the center. These are fruits that can be used in sweet treats, of course, but also in savory meals. Here are five recipes to celebrate stone fruits. Try them all with your family while these fruits are at their peak.

Most store-bought smoothies are high in sugar. But if you make one yourself using real fruit and plain yogurt, it's a super-healthy drink that's also a great snack. Credit: Copyright Carl Tremblay

Store-bought smoothies can be high in sugar. Make one yourself, using real fruit and plain yogurt, and create a super-healthy drink. Credit: Copyright 2017 Carl Tremblay

Keen Peachy Smoothie

Start off your morning with a peach smoothie made from real fruit and yogurt. Use fresh peaches in the summertime, since they’re in season now. During the rest of the year, you can use frozen peaches so you can have a taste of summer all year long.

Chunky stone fruit salsa pairs nicely with flax-seed chips for a healthy treat. Credit: Copyright Carl Tremblay

Chunky stone fruit salsa pairs nicely with flax-seed chips for a healthy treat. Credit: Copyright 2017 Carl Tremblay

Stone-Fruit Salsa

You can use any combination of peaches, nectarines, plums, apricots or cherries in this sweet, tangy recipe. This salsa can be used to top yogurt or waffles at breakfast, or for tacos and quesadillas at lunch or dinner. Or, just go classic and scoop it up with a chip. The salsa can also be made a little spicier by adding jalapenos, if you like.

Frozen fruit-salad pops make the most of summer fruits’ colorful sweetness. Credit: Copyright Carl Tremblay

Frozen fruit-salad pops make the most of summer fruits’ colorful sweetness. Credit: Copyright 2017 Carl Tremblay

Frozen Fruit-Salad Pops

These homemade popsicles can be made with any fruit you like, but since stone fruits are in season, it’s a perfect time to use them. Chopped-up fruit frozen in white grape juice makes a sweet treat for hot days. Plus, these pops are so beautiful! (But not too beautiful to eat.)

Stone fruit and biscuits make for a filling, and satisfying, summer treat. Credit: Copyright Carl Tremblay

Stone fruit and biscuits make for a filling, and satisfying, summer treat. Credit: Copyright 2017 Carl Tremblay

Peach-Cherry Cobbler

This dessert uses two stone fruits: peaches and cherries. Of course, you can use your favorite stone fruit instead. (Or even strawberries or blueberries — we won’t tell!) A cobbler is kind of like a giant, fruit-filled biscuit, and it makes a perfect treat after a lazy summer day.

A "secret" ingredient in this smoothie: Dates, which are a great natural sweetener because they also add nutrients, including fiber and the minerals calcium, magnesium and potassium. Credit: Copyright Carl Tremblay

A “secret” ingredient in this smoothie: Dates, which are a great natural sweetener because they also add nutrients, including fiber and the minerals calcium, magnesium and potassium. Credit: Copyright 2017 Carl Tremblay

Cherry-Berry Smoothie

Here’s a creamy shake made from cherries and dates. Dates aren’t stone fruits — but they do have pits! They’re also super healthy, and sweet, which adds natural sweetener to this smoothie.

More from Zester Daily:

» Shaking the tree
» First summer stone fruit
» Prime time for nectarines
» Go beyond pie and cobbler: 7 ways to use peaches

Main photo: Frozen fruit pops are a perfect outdoor treat. Credit: Copyright 2017 Carl Tremblay



Zester Daily contributor ChopChop, The Fun Cooking Magazine for Families, was named 2013 publication of the year by the James Beard Foundation, is endorsed by the American Academy of Pediatrics. ChopChop founder Sally Sampson is the author and coauthor of 23 cookbooks, including "ChopChop: The Kids Guide to Cooking Real Food With Your Family," "The Olives Table" (with Chef Todd English), "The $50 Dinner Party" and "Souped Up!" Sampson is a member of the board of directors for Action for Healthy Kids, and a food day advisor to the Center for Science in the Public Interest.

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