Stone Fruit

Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.

The retro classic pineapple upside-down cake gets an instant upgrade with sophisticated, fruity Luxardo cherries.

The beloved snack of mangoes with lime and chili powder, reimagined as a sunny drink.

Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

But this crisp is the best thing to bake at the end of stone fruit season.

Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink.

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

Graham cracker crust lovers rejoice! This glorious fruit-filled galette is for you.

Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”

A simple and refreshing Trinidadian chow made with pineapple or mango.

These recipes are an ode to Mazatlán, my time there alone, and my wonderful neighbor who cared for me through food.

This is your last chance for peaches—so use them wisely.

The zestiest chicken thighs, a peachy chaat, and more reader favorites from this month.

From pie to parfait, cobbler to cocktails, here are 43 ways to cook and eat all the peaches this summer.

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required. 

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.