Yellow Stone Fruits: Peaches, Apricots, Plums and Cherries

Key takeaways

• Stone fruits (drupes) have a fleshy layer around a single hard pit; the yellow members include peaches, nectarines, apricots, yellow plums, mirabelles and Rainier cherries.
• Peaches are clingstone or freestone; freestone types slice and bake more easily, while clingstone types are often chosen for canning.
• A nectarine is essentially a smooth-skinned peach; judge peach ripeness by the ground color beneath the red blush.
• Peaches, nectarines, apricots and plums ripen on the counter after picking, but cherries do not.
• Very cold storage before ripening can lead to dry, mealy flesh, and stone fruit is associated with oral allergy symptoms in some people.

What makes a fruit a stone fruit?

Stone fruits, known botanically as drupes, have a fleshy outer layer surrounding a single hard pit that holds the seed. The group includes peaches, nectarines, apricots, plums and cherries, and many of them have yellow skin, yellow flesh, or both. They share a short, fragrant, juicy season in temperate climates and a delicate nature that makes careful handling worthwhile.

This guide describes the yellow members of the group, explains a few practical terms such as clingstone and freestone, and gives general advice on buying, ripening and using them. Season details are described only broadly, because they depend on region, weather and variety.

Peach

The peach has fuzzy skin and soft, juicy flesh that may be yellow or white. Yellow-fleshed peaches tend to have a classic tangy-sweet flavor, while white-fleshed ones are often described as milder and more floral. The skin shows a blush of red over a yellow or cream ground color. The ground color, rather than the red blush, is the better indicator of ripeness: a green undertone usually means the fruit was picked too early.

Peaches are either clingstone, where the flesh grips the pit, or freestone, where the pit separates easily. Freestone types are easier to slice for eating and baking, while clingstone types are often chosen for canning. Ask the seller which type they have if it matters for your recipe.

Nectarine

A nectarine is closely related to a peach and is essentially a smooth-skinned version of it, with the same range of yellow or white flesh. The lack of fuzz makes it convenient for eating whole. Nectarines tend to have a slightly firmer bite and a more concentrated flavor. They can be used in any recipe that calls for peaches and are particularly nice grilled or roasted.

Apricot

Apricots are small, golden-orange fruits with velvety skin and tender flesh. They are delicate and bruise easily, so they are often sold when slightly underripe. A ripe apricot gives gently under light pressure and smells sweet. Fruit that is pale, hard and odorless may stay mealy and flat in flavor even after sitting for days.

Apricots are enjoyed fresh, baked into tarts and cakes, simmered into jam, and dried. USDA FoodData Central lists raw apricot at about 2.0 g of fiber and 9.24 g of total sugars per 100 g. Dried apricots are sometimes treated with sulfur compounds to preserve color, and people with sulfite sensitivity should read labels or ask a professional for guidance.

Yellow Plums and Mirabelles

Not all plums are purple. Several varieties are yellow or golden-green when ripe, with juicy, sweet-tart flesh. The mirabelle is a small, round, golden plum associated with parts of France and widely loved for jam, tarts and fruit spirits. Yellow plums are usually fine to eat out of hand, and they cook down quickly into compotes and sauces. Because plum skin can be tart, many people enjoy the contrast with a sweet interior.

Rainier-Style Yellow Cherries

Yellow cherries are less common than red ones, but they have devoted fans. The best known example, the Rainier, has pale yellow skin with a red blush and a very sweet, delicate flavor. The pale skin shows bruises easily, so handle the fruit with care and buy from a seller who stores it cool. Cherries do not ripen after harvest, so pick or buy those that look plump, glossy and have fresh green stems.

Yellow stone fruits at a glance

How do you ripen and handle stone fruit?

Peaches, nectarines, apricots and plums continue to soften after picking and can often be ripened on a counter over a few days. Putting them in a paper bag traps the natural ethylene gas they release and speeds the process. Check daily, because the window between ready and overripe can be short. Cherries are the exception: they are best eaten soon after picking.

• Press gently near the stem. A slight give means the fruit is close to ready.
• Smell the fruit. A rich, sweet fragrance is one of the best ripeness cues.
• Avoid fruit with wrinkled skin, deep bruises or sticky leaking patches.
• Once ripe, refrigerate to slow further softening and eat within a few days.

Very cold storage before ripening can lead to dry, mealy flesh in some stone fruits, so let them soften at room temperature first.

Cooking and Baking Ideas

Stone fruits are among the best fruits for simple desserts. Halved and roasted with a little honey, grilled with a touch of oil, poached in lightly sweetened syrup, or layered in a crisp or galette, they hold their flavor well. For tarts, firmer, slightly underripe fruit keeps its shape better than very soft fruit. Pair them with almond, vanilla, thyme, basil, ricotta or yogurt.

To remove skins easily, lower the fruit briefly into boiling water, then move it to cold water; the skin usually slides off. This is often called blanching.

What about seasonality and allergies?

Stone fruit seasons run mainly through the warmer part of the year in temperate regions, with different fruits arriving at different times. Local supply, climate and variety determine exact timing, so rely on what your local sellers have rather than a fixed calendar.

Stone fruits are associated with oral allergy symptoms in some people, particularly those who are sensitive to certain pollens. If you experience itching or swelling after eating them, speak with an allergist or doctor.

Sources and further reading

• USDA FoodData Central: Apricots, raw: record 171697 (SR Legacy), retrieved through the FoodData Central API: fiber 2.0 g and total sugars 9.24 g per 100 g.

Frequently asked questions