Stone Fruit

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

To guarantee perfect scoops, temper your ice cream on the counter for 5–10 minutes.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.

Peaches are perfect right now, so put that bushel to use with a light, biscuity shortcake, effortlessly elegant toasts, and more

The best blue cheese for this is salty but creamy, not too sharp or funky.

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it’s baked in one big circle and bathed in tarragon-infused butter. You might never go back.

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

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. 

Watch the video and learn how to make this recipe.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.