Stone fruits are synonymous with sunshine and summer days. Most varieties have a brief harvest window that makes them a rare treat to enjoy while you can. Whether it’s a juicy fresh plum, peach cobbler, or cherry pie, stone fruits are invaluable in the seasonal kitchen.

Originally published October 2021; this post has been updated.

stone fruit in a light colored woven basket.

What is Stone Fruit?

Stone fruits (also known as drupes) are named for the “stone” or pit at the center of the fruit, which contains the seed. They tend to have thin or fuzzy skin.

When is Stone Fruit in Season?

Stone fruit season runs from late spring to early fall in the United States. Stone fruits tend to have brief seasons of availability depending on the specific variety of fruit and where it’s grown. Here is a quick guide to specific seasons of different varieties of stone fruit:

  • Cherries: April – July
  • Apricots: May – July
  • Peaches: May – October
  • Nectarines: May – October
  • Plums: May – November

How to Ripen Stone Fruit

All stone fruit (except cherries) can be ripened at room temperature. Place fruit in a bowl and cover with a dish towel. Leave on the counter and fruit will ripen within 1-4 days. Peaches and nectarines can also be ripened quickly in a paper bag on the counter. Once your fruit is ripe, store in the fridge and use within a week.

The exception is cherries, which don’t ripen after they’re picked. Cherries need to be refrigerated right away and eaten within 5 days.

Guide to Common Drupes

Below are the most common types of stone fruit you’ll find at your local farmer’s market. Other varieties not included are hybrids (like Plumcots, Pluots, and Apriums) and stone fruits that typically grow in tropical or subtropical regions (like olives, coconuts, and mangoes).

white bowl full of red cherries on a light pink background.

Cherries

  • Cherries have a long season from May to July, but once picked they don’t last long.
  • Look for cherries that are plump and shiny with stems intact.
  • Store cherries in the refrigerator and use within 5 days.
  • Sweet cherries are great for eating fresh! Common sweet cherries include Bing, Lambert, and Rainier varieties.
  • Sour cherries like Montmorency and Morello varieties are very tart and most often used in baking pies, tarts, and cobblers.

Cherry recipes to try:

fresh apricots in a wooden basket, with two apricot halves in front of it.

Apricots

  • Apricots have one of the shortest seasons of all the stone fruits, so be sure to grab them up when they’re available!
  • Look for apricots that are fairly firm and plump. Ripe apricots are yellow-orange to orange.
  • Apricots make amazing jam thanks to their pectin-rich skins. They’re also perfect for dehydrating.

Apricot recipes to try: 

fresh peaches in a rectangle dish

Peaches

  • Peaches are at peak season between May and October.
  • Look for perfectly ripe peaches that are vibrant in color and slightly soft when you (gently) squeeze them.
  • Choose freestone peaches for easy pit removal.
  • Yellow peaches are more tangy with that classic peach flavor. Their intense flavor is perfect for baking. 
  • White peaches have light-colored flesh and a softer peach flavor. They’re less acidic and taste sweeter, making them perfect for eating fresh or grilling.
peach jam with spoon in the jar, spill down the side.

Peach preserves.

Peach recipes to try:

two whole nectarines and one nectarine half with pit visible

Nectarines

  • Nectarines are almost interchangeable with peaches, except their skin is smooth instead of fuzzy and they are a bit firmer when ripe.
  • Peak season is between May and October.
  • Like peaches, nectarines come in cling and freestone varieties.
  • Nectarines also come in yellow and white varieties. White varieties have a honey-like sweetness and almost no tartness.
  • Go here to learn more about growing nectarines and other stone fruit from seed.

Nectarine recipes to try:

close up of purple plum stone fruit

Plums

  • Plums have the longest peak season, from May through November.
  • Plums are traditionally purple in color, but also come in red, yellow, pink, black, and green varieties.
  • The foggy, silvery coating on plums is called a “bloom” and it’s completely natural. The bloom actually protects the skin and keeps plums juicy and fresh.
  • Japanese plums are most common, with their dark skin and peach-colored flesh. Other varieties include American, Ornamental, European, and Wild.
  • Soft plums are usually overripe. Look for a firm, heavy plum with a good bloom.
  • Fresh plum slices are an excellent stone fruit to serve with cheeses, roasted nuts, and crackers. The high sugar content means plums caramelize well on the grill!

stone fruit (apricots, peaches, cherries) in a white bowl

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About the author: Kris Bordessa, National Geographic author/certified master food preserver Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.