Leave no stone fruit untried.

Stone fruits, such as peaches, nectarines, and plums, are best enjoyed when handpicked at their seasonal peak in July and August. Explore our classic varieties or branch out with hybrids like plumcots, Verry Cherry Plums, or apriums. Our stone fruits are handpicked by our growers at maturity to ensure they’re sweet and flavorful. Enjoy them as snacks or add them to your favorite meals and desserts!

Peaches

The skin is fuzzy and thin, and the flesh is soft. There are yellow and white peaches.

Nectarines

The skin is shiny and smooth and the flesh has a slightly firmer texture than a peach. There are yellow and white nectarines.

Plums (red and black)

The skin is smooth and typically bright to deep purple—black and red plums are the most common varieties we carry. They are very juicy and can vary from sweet to tart.

Plumcots

A hybrid between a plum and an apricot, but more like a plum. The exterior looks like a mottled plum and the color can range from red to pale amber.

Verry Cherry Plums

A hybrid between several varieties of plums and cherries, including Bing and Stella cherries. It has the crunch of a cherry and the on-the-go simplicity of a plum.

Apriums

A hybrid between an apricot and a plum, but more like an apricot. The skin is smooth and has a light fuzzy coating. The flesh is bright orange and juicy; it is a freestone variety, meaning the flesh doesn’t adhere to the seed.

Recipes.

Tips.

• Keep fruit at room temperature for up to a few days to preserve peak flavor and texture. Cold stops the ripening process, so refrigerate only if very ripe.
• To enjoy right away, choose fruits that yield to gentle pressure. A slightly firmer fruit will ripen at room temperature. Once it is soft and sweet, refrigerate for two to three days.
• Stone fruits freeze well. (Remove pits first.)
• Stone fruits make wonderful jams and preserves.