From salads to desserts to cocktails, there are endless ways to incorporate seasonal stone fruits into your summer cooking repertoire.
1. Peaches, Burrata & Prosciutto with White Balsamic Vinaigrette
This combination of sweet peaches, burrata, and salty prosciutto is a fun play on caprese. With a bottle of chilled rosé, it’s the perfect light summer supper. GET THE RECIPE
Fresh plums soften into jammy, mulberry-colored pockets as they bake into this simple summer cake. Serve it for brunch or dessert topped with vanilla ice cream or whipped cream. GET THE RECIPE
3. Stone Fruit Salad with Ginger-Lime Syrup and Mint
Sliced peaches, nectarines and plums go from simple to sublime when soaked in a refreshing ginger-lime syrup infused with fresh mint. GET THE RECIPE
This party-perfect pitcher drink was inspired by the sparkling white sangria served at Columbia, a Spanish style restaurant on St. Armand’s Circle in Lido Key, FL. Always a crowd-pleaser! GET THE RECIPE
In this classic Southern dessert, juicy summer peaches are topped with buttermilk biscuit batter and then baked until the fruit tender and the topping is crisp. GET THE RECIPE
5. Warm Couscous Salad with Apricot Vinaigrette
This lovely side dish is perfect for a picnic: it takes mere minutes to make, travels well to party, and can be served warm or room temperature. GET THE RECIPE
6. Peaches & Berries with Lemon-Mint Syrup
This refreshing fruit salad makes a wonderful light dessert but also pairs well with pound cake, vanilla ice cream — or both! GET THE RECIPE
7. Dried Cherry Buttermilk Muffins with Almond Streusel
Studded with tart dried cherries and topped with a crisp almond streusel, these are — quite simply — the loveliest little muffins you ever met. GET THE RECIPE
8. Grilled Ginger Chicken with Apricot Chutney
This chicken is flavored with Southeast Asian spices and lots of fresh ginger. The chicken is actually delicious on its own but it’s even better paired with the homemade apricot chutney. GET THE RECIPE
A coconut-scented cookie crust filled with creamy coconut custard, all covered in a pillow of whipped cream and heaps of toasted coconut — this tart is truly dream-worthy! GET THE RECIPE
These smoothies taste like something you’d have on a tropical vacation. To make life easy, I use frozen peaches and mangoes, which don’t require any washing, peeling or slicing. That means you’ll be sipping these smoothies, dreaming of white sand and palm trees, in under five minutes. Can’t beat that! GET THE RECIPE
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