Peach, nectarine, mango, apricot. The words alone conjure images of summer’s plump offerings. While adoring them is one thing, knowing how to get the most out of them is entirely another. Now that they’re in season, enhance your stone fruit prowess.

Peaches & Nectarines

Prime Season: Late May through September.
Fruit Fact: Native to China, the peach came to Europe and the New World by way of Persia. The nectarine is a close relative of the peach, but without the fuzzy skin.
Selecting: While the red blush of a peach is lovely to the eye, it doesn't reveal whether the fruit is ripe. Look for a uniform colour with no green around the stem. Yellow peaches and nectarines taste sweeter and juicier as they soften. White peaches and nectarines are naturally less tart, and are ready to eat when still firm and crunchy.
Nuritional Value: One cup of sliced peaches or nectarines is a source of vitamins A, C and E as well as fibre and magnesium.
Uses: Use in jams, sorbets and desserts or with savoury dishes like duck and crab.

Mangoes

May through end of September.
Fruit Fact: The mango tree hails from India where it is considered sacred.
Selecting: As the fruit ripens, its thin tough skin changes - for most mangoes - from green to golden yellow and often blushes red. Mangoes are ready to eat when they are soft to the touch and have an enticing aroma at the stem end. The Ataulfo mango, the sweetest of all varieties, is a deep golden orange when ripe and is only available from May to June.
Tip: Mangoes can be used in any recipe that calls for peaches or nectarines.
Nutritional Value: One cup of sliced mangoes provides an excellent source of vitamin C, and is a source of vitamin A, fibre, folate and magnesium.
Uses: Peel and eat, or use in salad, chutney and salsa.

Apricots

Prime Season: June through August.
Fruit Fact: While the apricot has been growing in China for over 4,000 years, today it thrives in most temperate climates. It was brought to the New World by Spanish explorers.
Selecting: Choose plump, reasonably firm fruit with an orangey yellow uniform colour. Fully ripe apricots are soft to the touch and should be eaten as soon as possible. Store under-ripe apricots at room temperature and ripe apricots in the refrigerator where they may keep for up to a week.
Nutritional Value: Although a small and delicate fruit, one cup of sliced apricots is an excellent source of vitamin A and is a source of vitamins C and E, as well as fibre and folate.
Uses: Eat fresh, or use in desserts, cakes, pastries, fruit salads and ices.