Love stone fruits, but unsure of how to pick the best apricots, nectarines, peaches and plums? Read our guide below for some great tips.
Look for stone fruit skin that has a warm background colour or yellow of deep yellow under a red blush without any spots or bruises. Avoid any green around the stem as that indicates it’s not ready, and older fruit might have a few wrinkles.
Gently press against the shoulder of the fruit (near the stem). It should be firm but supple. Do not squeeze the fruit as this may cause bruising. Avoid any fruit that is spongy and wrinkled.
It’s best to buy fruit across a range of ripeness. For eating fresh, buy stone fruit a few days before peak ripeness and let them ripen in your fruit bowl. To speed up the ripening process, place the stone fruit in a paper bag and add an apple. For baking, look for softer or slightly bruised stone fruits that can be used right away.
- Refrigerate for 1-2 days. If your fridge is too cold, it will kill the flavour completely.
- Remove from the fridge before you eat it. It tastes much better at room temperature.
- Air circulation is important. Don’t pile your stone fruit in a small bowl, give them room to breathe.
- Only wash your stone fruit just when you are about to eat it, not before!