Nectarine

Spicy honey helps the chops get nicely caramelized on the grill. A spoonful of peaches mixed with red onion, jalapeño, lime juice, and cilantro completes the dish.

Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked. So if you can, get extra-ripe fruit from your nearest farmer for this pie. If you’re able to do so and the fruit is very sweet, cut down on the sugar, adding only 1/2 to ⅔ cup. But even supermarket fruit tastes great here, particularly if you let it ripen on the counter first. Grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.

Ripe nectarines roast until they're tender and caramelized before they’re placed on a bed of tangy Greek yogurt. Everything gets topped with a drizzle of olive oil and honey—and a sprinkle of nuts and herbs.

这个新的馅饼从塔拉'Brady有一个简单的新闻——阿in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.

Char tender, crunchy, irresistible mini heads of romaine lettuce on the campfire, then smother them in dilly buttermilk dressing.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

Sangria often veers too far on the side of sugary. Grilled stone fruit adds a natural caramelized sweetness to the drink, and lends a smoky char to tame it down.

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.

Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile ofPickled Red Onionsis always welcome on top. Make these shortly before serving.

When you're making preserves, fully 50 percent of your success is in the shopping—good fruit makes good jam. Technique matters also, and a sound recipe makes a difference. But the crucial remaining factor is organization. Especially when dealing with a large quantity of perishable fruits or vegetables, you have to think through your strategy and plot out your work. If you can't get everything put up immediately, you have to take into account how the produce will ripen—and soon fade—as it waits for you. My strategy for how to use a bushel of peaches would look something like this:First day/underripe fruit:Pectin levels peak just before ripening, so I'd start with peach jelly. If you don't want to make jelly, give the peaches another day to ripen.First day/just-ripe fruit:Peaches that are fragrant and slightly yielding but still firm enough to handle are ideal for canning in syrup, as either halves or slices in syrup.Second day/fully ripe fruit:As the peaches become tender and fragrant, make jam.Third day/dead-ripe fruit:By now, the peaches will likely have a few brown spots that will need to be cut away, so I'd work up a batch of chutney, which requires long, slow cooking that breaks down the fruit anyway.Fourth day/tired fruit:Whatever peaches haven't been used by now will likely look a little sad, but even really soft, spotty ones can be trimmed for a batch of spiced peach butter. Southern peach chutney evolved from an Indian relish calledchatnithat British colonials brought home during the days when the sun never set on the Empire. According toThe Oxford Companion to Food, chatniis made fresh before a meal by grinding spices and adding them to a paste of tamarind, garlic, and limes or coconut. Pieces of fruit or vegetable may be incorporated, but the chief flavor characteristic is sour. The British turned that into a fruit preserve, explains theOxford Companion: British chutneys are usually spiced, sweet, fruit pickles, having something of the consistency of jam. Highest esteem is accorded to mango chutney… .Chutney later spread across the Atlantic to the West Indies and the American South, where the esteemed mango was replaced by the honorable peach.