13 Stone Fruit Recipes That Aren’t Just Peachy

Imagine this: You're a contestant on Family Feud and Steve Harvey asks you to name a stone fruit. Sweet, juicy peaches would likely first come to mind, and like most of the world, you'd score the top answer on the board. But peaches aren't the only stone fruit: Plums, nectarines, cherries, apricots, mangoes, lychees, dates, and even olives all count. Today, we're going beyond peaches and bringing you a collection of 13 sweet, sour, and sometimes savory stone fruit recipes.

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Classic Cherry Clafoutis

Serious Eats / Qi Ai

You can make this easy and impressive French dessert with several types of fruit, but sweet cherries are a classic choice. Scatter pitted cherries in a baking dish, tart pan, or cast-iron skillet, then pour in batter spiked with cherry brandy and vanilla extract. Baked until golden, it's light and airy with an elegant cherry-studded top.

Classic Cherry Clafoutis
The Best Easy Cherry Pie

Vicky Wasik

Tossing fresh or frozen cherries with sugar, lemon juice, and a bit of salt brings out the bright, tart flavors of the fruit in this classic pie filling. Baking the homemade flaky pie crust in a tempered-glass pie plate helps conduct heat quickly, ensuring the dough cooks evenly. (If you prefer sour cherries, we have a sour cherry pie recipe, too.)

The Best Easy Cherry Pie
Stone Fruits with Ginger-Lime Syrup and Mint

Soaking nectarines, plums, and peaches in a ginger-lime syrup with fresh mint for 45 minutes gives them a refreshing kick. Serve it as a stand-alone fruit salad or use it to top pound cake or vanilla ice cream for a delightfully tart bite.

Stone Fruits with Ginger-Lime Syrup and Mint
Suns 'n Roses (Rum and Stone Fruit Punch)

Vicky Wasik

This rich yet subtly sweet cocktail captures the sweet-tart flavors of nectarines (or peaches) and apricots. A syrup made from stone fruits and vanilla serves as a base—just add rum, brewed white tea, lemon juice, and ice to make it a true porch-sipper. Don't be afraid to riff either: Swap bourbon for rum, or substitute plums and even melons for the fruit.

Suns 'n Roses (Rum and Stone Fruit Punch)

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Easy Stovetop Fruit Crisp

Yvonne Ruperti

This fruit crisp comes together in a single skillet for an easy, crowd-pleasing summer dessert. Crisp up the streusel topping in the skillet, then remove it to make the fruit filling in the very same pan. You can prep the streusel ahead of time, so when it's time to bake, assembling is a breeze.

Easy Stovetop Fruit Crisp
Yogurt- and Mint-Marinated Chicken Thighs With Pickled Nectarines

Nik Sharma

Quick-pickled stone fruit pairs delightfully with savory roasted chicken thighs. Marinating the chicken in yogurt helps tenderize the meat, while gently roasting it preserves its flavor and color. Top with quick-pickled nectarines, honey, and red chile flakes for an assertively tangy, slightly spicy bite.

Yogurt- and Mint-Marinated Chicken Thighs With Pickled Nectarines
Guacamole With Jicama and Mango

Dress up this classic dip with juicy mangoes and crunchy jicama for a tropical riff. Serve this dip with warm chips at your next potluck and watch as it gets devoured.

Guacamole With Jicama and Mango
Cherry and Jicama Salad With Lime and Macadamia Nuts

Vicky Wasik

Juicy, fleshy cherries pair wonderfully with crisp and light batons of jicama. Combine the two with lime zest and juice, macadamia nuts, and torn basil for a refreshing, fruit-forward salad.

Cherry and Jicama Salad With Lime and Macadamia Nuts

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Roasted Apricot and Almond Ice Cream

Max Falkowitz

Any stone fruit ice cream is worth celebrating, especially one that highlights apricots at their peak. Roasting the apricots until they are soft and caramelized intensifies the fruit's jammy sweetness, which only deepens as they steep alongside toasted almonds in a cream and sugar base. Strain the mixture after steeping for a smoother texture, then churn into an intensely buttery and toasty ice cream.

Roasted Apricot and Almond Ice Cream
Tomato, Apricot, and Feta Salad With Mint

J. Kenji López-Alt

This spin on classic Caprese salad uses just six ingredients to highlight peak summer produce. For a refreshing and delicious salad, toss tomatoes, apricots, and fresh mint leaves together, then crumble in chunks of feta and drizzle it all with olive oil.

Tomato, Apricot, and Feta Salad With Mint
Pressed Stilton, Pear, Date, and Bacon Sandwiches

Maria Del Mar Sacasa

The very best sandwiches, like this one, combine unexpected yet complementary ingredients. First, fill a baguette with the odds and ends of a cheese plate, sticky Medjool dates, crisp slices of Asian pear, smoky bacon, and buttery Stilton. Then, press it on a griddle to melt the cheese and brown the bread for a warm, salty-sweet sandwich.

Pressed Stilton, Pear, Date, and Bacon Sandwiches
Dirty Martini Dip

Serious Eats / Robby Lozano

Yes, olives are a stone fruit, too. Here, they star in this dirty martini-inspired dip that's practically made for cocktail hour. Soaking olives and pimento in gin and vermouth builds a flavorful martini-like base, and mixing the fruit with gorgonzola, crème fraîche, and cream cheese adds a tangy, creamy bite.

Dirty Martini Dip

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Plum Sorbet

Serious Eats / Max Falkowitz

Plums deserve a spot in your summer fruit lineup, especially when they’re used to make a sweet, tart sorbet. Keeping the skins on intensifies the fruit’s natural tang, and adding a tablespoon of corn syrup prevents the sorbet from becoming icy. Enjoy it on its own, or serve it on a buttery slice of cake or warm cobbler.

Plum Sorbet