Stone Fruit

A simple, two-minute dessert to carry you through all those end-of-summer cookouts.

Cucumbers and peaches: So weird, it totally works.

A little bit sweet, a tad spicy, with the round, caramel flavor of bourbon to ground it, this drink proves that cocktails can be seasonal, too.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

Up your summertime dessert game with ripe stone fruits, amaretto, and cold vanilla ice cream.

Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

Use any stone fruit you like, alone or in a combination.

This graham cracker crumble takes peaches and cream to another dimension.

Australian-born chef Skye Gyngell takes over a villa in the shadow of Sicily's Mount Etna to do what she does best—cook for friends and family.

Popsicles are great. Popsicles with rum? Even better.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

So you can't hop a flight to the Caribbean. At least you can pretend with these recipes for mangoes, pineapples, papayas, and more.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

A pinch of salt makes everything taste better, including savory smoothies.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

Here is some fruit-spiration for your summer weekend. You're welcome.

Here's how to buy, store, and cook with peaches, in season in August.