Cocktail Recipes, Spirits, and Local Bars

Apricots and Cherries and Peaches and Pluots, Oh My!

Apricots and Cherries and Peaches and Pluots, Oh My!

Cheer up kids: Summer's not over yet. It may seem hard to avoid being bombarded by the ridiculously early back-to-school specials that have no doubt popped up like weeds in every store you care to walk into, but as long as there are peaches falling off the tree somewhere in the Northern Hemisphere, there's still hope yet.

Click here to see the Apricots and Cherries and Peaches and Pluots, Oh My! Slideshow

And so, with succulent stone fruit at their peak, it's time once again to start making all-time American classics like peach cobbler and cherry pie, but we think there's always room for a little creativity as well. This week, The Daily Meal's editorial staff have worked hard to bring you six original recipes, all featuring the best seasonal produce. Cherries, apricots, pluots, and peaches abound in this roundup. And, once again, we are lucky to have members of our Culinary Content Network join in on the fun.

The Force is strong with Donna Currie, the author of Cookistry, a blog dedicated to the art and science behind cooking. By combining the best of both worlds, she hopes to make cooking a magical experience for people. But of course, the most important thing is to have fun.

And Christie Ellis, also known as Pepper Lynn, focuses on cooking nutritious, flavorful meals for her family based on what's fresh and in season. Her simple approach to cooking is perfect for busy folks who still want to cook when they get home.

And last, but not least, Lori Rice, author of the blog Fake Food Free, created a fantastic and healthy salad using black rice. If you haven't had black rice before, this is definitely a recipe worth trying.

Click here to see Peachy Peach Recipes

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


The Aroma of First Harvest – How Sweet It Is! To kick this year’s stone fruit season off right, Bo walks and talks us through the packing shed where the first freshly picked Snow Angel white peaches are arriving for a wash and complete quality inspection before heading to your stores.

Contact our friendly sales staff at: 559.637.9933

Covid-19 Offical Statement

Mountain View has continued to monitor the global impacts of Covid-19 while continuing to ensure uninterrupted service to our customers. Mountain View has also implemented best practices to maintain the safety and livelihood of our employees.

Welcome to MOUNTAIN VIEW FRUIT, home of SUMMERIPE: The Brand you can Count On!

From years of research, Summeripe® has perfected an innovative all-natural ripening process involving a combination of rigorous detail from the orchard to the store. Summeripe® finishes what Mother Nature so carefully began. Fruits are full-ripened, ready-to-eat and bursting with farm fresh flavor. Each one will be sweet and juicy.


Related Video

Nothing special & cooking the fruit beforehand is more complicated than a standard cobbler recipe. I'll use my cobbler recipe & add some cornmeal to the dough.

This was simple, quick and delicious. Made it for a family barbecue with a side of vanilla ice cream/ cool wip and got raves. Even the kids gobbled it up. Nice that it can be made ahead. I too used prepared pie crust and it was great. Will make it again.

Anyone who makes this will be a rock star! My mother and I made this on a Saturday evening to take to a family picnic the following day. The shared experience of making it with her in her kitchen was partly why I enjoyed this dish so much, but I also made it my own and impressed even my incredulous aunt, who couldn't believe that I made it myself from scratch. First, I upped the amount of fruit a bit to 4 pounds or so (7 medium to large peaches which we peeled, 3 large pluots, and a cup of blueberries) so I used 1/3 cup of flour and a cup of sugar because of the extra fruit and I know my family likes it sweet. I for one liked the additional flavor from the almond extract, and I also added zest from a single lemon. Second, instead of cream I used lowfat vanilla yogurt because Mom didn't have any plain I also did an egg wash since I didn't use any cream. Because I'm also comfortable making my bisuits in the food processor, I did so here as well. When the dough came together, I stopped the machine tapped it out by hand and used a small fluted biscuit cutter that yielded 24 mini biscuits, which was perfect because I was cooking for a crowd. This smelled so delicious baking and when it came out of the oven I almost cut into it right then. I loved it, my family loved it, and I've already volunteered to make it for my co-workers while peaches are still in season! I think next time I won't bother pre-cooking the fruit on its own though as I just don't think it's necessary in a 400 degree oven. But kudos on this one!

I only had peaches on hand and didn't think peeling was necessary. I also omitted the almond extract as I'm allergic. This was really good and made the kitchen smell good too. So easy and fast to make. I took the leftovers to work today and it was gone in 10 minutes.

easy to prepare and everyone liked it. didn't have time to roll the dough, so just divided into eight pieces and shaped by hand.

prepared this with an assortment of stone fruit picked up at the farmer's market this morning - plums, pluouts, and a couple varieties of nectarines. Omitted the almond extract. The fragrance while it was cooking was incredible, and the flavor was great. I think my fruit was a little too ripe, though, so it softened considerably during cooking. Probably best with not quite ripe fruit.

well i tried something a little different, i used frozen fruits like peaches, blueberries and raspberries, i let them thaw and then mixed in all the filling stuff, and instead of making my own crust i bought a package of flaky butter buiscuits and used that as the topping, taste great, oh and i also omitted the almond extract

Super easy recipe. I used nectarines and plums. I omitted the almond extract - it didn't sound good and I didn't want to detract from the flavor of the fruit. I used unripe, very hard fruit which kept the texture perfect after baking and the flavor nice and tart. I also reduced the sugar by 1/2.

very easy and delicious. I used peaches (did not bother to peel them and it was still fine) and plums. I don't like things too sweet so cut the sugar to 1/2 cup. Next time I will omit the almond extract as I found it detracted from the pure fruit flavors that I love. I like the crispness of the biscuits- they really hold up to the fruit without getting soggy. Overall, a great summer dish that lets the fruit shine through. When my guests saw it, they wanted to skip dinner and go right to dessert.

This a good way to use ripe cherries, plums and nectarines in one dish. The cornmeal scone like biscuit is so good. I added 1/8 cup sugar to the topping mixture.


Growing Cherries the Size of Apricots, or Not

I was feeling pretty smug about the several handfuls of fresh sweet cherries I had just plucked from my young orchard, when a friend dropped by to share the bounty of her trip to Eastern Washington–a veritable fruit basket of a region blessed by serious sun and abundant irrigation sources. Her gift, Rainier cherries the size of apricots, required three bites per cherry (and this from chops that have no trouble dispatching a sushi roll in one fell swoop).

The Rainier cherries on the left are from Eastern Washington while the ones on the right are Rainiers from my home orchard on Vashon Island in Western Washington. I marvel at the power of sun and water, how the same type of fruit can be so different based on where it’s grown and how it’s cared for. These big guys are grown for the export market, so they are surely more pampered than my backyard Bings–not a problem as I’ll take sweetness no matter how it’s packaged.

Van sweet cherries on the tree, a day or two from ripe

My sweet cherry trees are in their fifth year and doing admirably (as seen above). One particular variety, Early Burlat, has yet to produce a stone, but the tree looks quite healthy, so maybe next year. I guess it’s so early that it’s yet to have arrived. If you’re looking to grow a sweet cherry in a cooler climate, I had good luck with the varieties above and I just planted a Utah Giant cherry after reading some fine reviews of it as a taste test winner. My Montmorency sour cherries (and preferred pie filler) should be ready in a couple weeks–pies worth waiting for.

What I was blogging about a year ago: The Best Way to Ripen Peaches (and yes this really works).


Prep School: Stone Fruit Edition

Say hello to stone fruit! We’re talking apricots, cherries, nectarines, plums, pluots, apriums, and sweet summery peaches. What makes a stone fruit, also called a drupe, a stone fruit? It’s the rock-hard pit in the center. What’s more, there are two types of pits: freestone and clingstone. Freestone pits pull away cleanly, whereas clingstones are harder to separate because they—you guessed it!—cling to the flesh of the fruit.

While we suggest simply biting into a juicy stone fruit and snacking on it whole, there are a number of recipes that call for sliced and diced stone fruit. Plus, you’ll want to wait to enjoy them until they’re nice and ripe and juicy.

Watch now to learn how to store, slice, and serve sweet stone fruit.

The best part about stone fruit? They’re super versatile and mostly interchangeable. That means you can substitute whatever stone fruit you have on hand for recipes that call for peaches, plums, nectarines, and even apricots and cherries. Here, our 10 must-try stone fruit recipes.

Stone Fruit Cobbler

You can mix and match stone fruit, or even throw in some berries if you have them. And here’s a handy time-saving tip: Instead of laboring over the crunchy topping, use GrandyOats granola from our Marketplace.

Grilled Peach and Burrata Salad

Sugary-sweet grilled peaches pair beautifully with the richness of the fresh burrata cheese and the saltiness from ribbons of aged prosciutto.

Slow Cooker Apricot Chicken

Stone fruit is a summer fruit, which means the last thing we want to do is turn on the oven to enjoy it. Enter: the slow cooker! It’s a cooler way to cook your protein and stone fruit for a deliciously sweet main dish.

Cherry Bread

The only thing we’ve been doing for the past few months is making homemade bread. Then, we stumbled upon this version with fresh cherries, which changed our entire bread baking strategy. Instead of sourdough and focaccia, it’s all cherry bread all the time.

Plum BBQ Sauce

Barbecue sauce is one of our favorite condiments due to its tangy-sweet nature. Peak season plums add that extra layer of tang and sweetness—and you’ll feel pretty good knowing exactly what’s in this homemade version of your favorite brown sauce.

Aprium Plumcot Pie

You can’t talk about stone fruit without including pie! Yet this version calls for plumcots—a hybrid of plums and apricots—and apriums—a hybrid of apricots and plums. Don’t think about it too hard. Just enjoy the pie!

Spiced Crostata with Pluots

A crostata is like an open-faced pie, so if you’re more interested in the filling than the flaky dough, try this recipe instead.

Peach Brown Butter Sweet Rolls

Homemade dough is wrapped around a plethora of sweet, fragrant seasonal peaches, baked, and topped with a tangy cream cheese glaze. These are not your average cinnamon rolls.

Poached Salmon with Savory Cherry Salad

If you don’t have cherries, plums or apricots would work just as deliciously in this savory salad with parsley and onions. Top it on poached salmon—or your protein of choice!—for a filling dinner with lots of sweet stone fruit.

Peach, Cheddar, and Honey Quesadillas

There’s nothing better than that perfect combination of sweet and salty, and these cheese- and peach-stuffed quesadillas achieve just that.


Apricots and Cherries and Peaches and Pluots, Oh My! - Recipes

“Look for the big red barn on the corner of Walnut Blvd. and Marsh Creek Road! We’ve specialized in stone fruit for almost 40 years! Pick your own or we will do the picking for you! Some of our favorites: Peaches (Red Tops, Elegant Ladies, O’Henrys, Clings, White) Royal Blenheim Apricots, Santa Rosa Plums, Apples and Nectarines. Our farm stand offers freshly harvested vegetables, berries, lavender, honey, and an abundance of local farm products. Check the graph on the map for more information. Look for #21!

Follow us on Instagram for updates and contact us about planning private events at our beautiful farm. ”

Photo Read More

For the most updated information about our hours and availability, please call 925-634-1308

We are open at 600 Eureka Ave with the following: U-Pick White Peaches, approx. mid-May through Early June. U-Pick and Pre-picked Fay Elberta Peaches in late July/early August. Cathy’s picked Red and Heirloom Tomatoes during Elberta harvest late July/early August. Blenheim Apricots: Our family has been growing Blenheim Apricots in Brentwood since the 1930s and provides the finest quality for this delicate variety. Our apricots are available already picked at our packing shed location, 700 Creek Rd. early to mid June. We recommend calling in advance to reserve your box. 925-634-1308.

Family friendly U-Pick Farm. Offering White & Yellow Peaches, Apricots, Pluots, White & Yellow Nectarines, Figs, Asian Pears, Plums, Onions & Honey. We provide a bucket to pick with and box it up for you to take home. Trees are low enough to pick from without ladders. Best to call for weekly updates. Please come visit us! Open beginning of June. (925) 812-2645

Photos by Ron Essex

Photos by Ron Essex

Photos by Ron Essex

Photos by Ron Essex

Beginning approximately late April picked and U-pick: white peaches, white nectarines, yellow peaches, yellow nectarines, apriums, Necta plums, Santa Rosa and Satsuma plums. We also have dried apriums, dried nectarines, and walnuts. Open Daily 9 a.m. to 5 p.m. 401 Eureka Ave., Brentwood, CA 94513. (925) 634-5123

We have been selling our delicious fruit for over 30 years. Open Approx. Memorial weekend thru the middle of June. White peaches, white nectarines and yellow nectarines. Go to mikesupick.com for dates/times. U-Pick cherries at location #60, Mike’s U-pick Cherries.

Dwelley Family Farms is a family-owned and operated 4th generation farm, growing in Brentwood since
1921, specializing in both organic and conventional premium fruits and vegetables. We take great pride
in growing a wide variety of produce picked daily. Our customers are amazing, and we thank you for
your continued support. All produce is seasonal so please call for availability. Looking forward to seeing
you at the farm this 2021!

THE 2021 FRUIT SEASON IS HERE!

We will be open on May 22nd and 23rd. Hours: 8:00AM to 3:00PM – closing time may vary due to availability and ripeness of the fruit.

Brooks, White Rainier and Bing Cherries will be available.

Join us at our Marsh Creek Road Orchard, 22501 Marsh Creek Rd.

It is going to be a great year! See you soon!

*Covid-19 guidelines will be enforced this season

24 hour hotline: 925.634.7712

U-Pick Bing, White Rainier & Brooks Cherries at 22501 Marsh Creek Rd. west of Walnut Blvd. U-Pick White Rainier & Bing Cherries on Payne Ave. east of Walnut Blvd. Cherry season runs Read More

U-Pick & Picked fruit since 1945, sweet Cherries. Also, Apricots, Apriums, Blackberries (Olallie), White Peaches & Nectarines, Pluots, Walnuts, Loquats, and Honey. Our trees are grown low for virtually ladder-free picking. We supply buckets to pick with. Look for the little yellow fruit stand. Check our website for daily updates and info. Open Daily late May & June: (when fruit is available): 8:00 a.m.-4:00 p.m. Now accepting CREDIT/DEBIT VISA, MASTERCARD and DISCOVER. Free Parking. Facebook and Twitter updates Live from the orchard.

Find A Farm

Follow Harvest Time

Harvest Time is a Non-Profit Organization that is dedicated to educating the general public and “foodies” about farming and its products while improving Agri-tourism education in the Brentwood, California Region of East Contra Costa County. Each year, we produce an educational farm trail map that directs you to more than 40 growers who sell direct to the consumer!


Apricots and Cherries and Peaches and Pluots, Oh My! - Recipes

One of my favorite secrets (oh, I guess it's no longer a secret) for a quick and easy dessert is a fresh fruit crisp! You can make it any season depending upon the fruit! Last night as I looked at the abundance of summer fruit on my counter, I honestly got nervous. Why did I buy so much? What if it all ripens at the same moment? Never throuwing a single bit of food away, I had images of myself eating a half case of my all-time favorite Royal Blenheim apricots, a huge bowl of the deepest purple Bing cherries and a dozen juicy ripe Crimson Sweet pluots all in the same hour.

When I have too much fresh fruit on hand, I always go back to my old standard fruit crisp. Are you still wondering what the secret is? Here goes. When I make crisp topping, I double or quadruple the recipe and store what I don't use in the freezer. Then all I have to do is cut up the fruit, toss it with sugar and flour and pour it in a baking dish. Next top it with the crisp topping and into the oven for about a half hour until it's bubbling and golden brown.

Here's what I made last night!

3/4 cup pecans, toasted
1 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon freshly grated nutmeg

For the Fruit Filling
1 1/2 pounds pluots and apricots, pitted and cut into 8ths

1 pound pitted Bing cherries
1 cup blueberries
1 tablespoon all-purpose flour
1 tablespoon sugar

Place the nuts in the food processor and pulse a few times until the nuts are in 1/4-inch pieces. Remove the nuts and reserve. Place the flour, brown sugar, and nutmeg in the food processor and process until well mixed. Add the butter to the food processor and pulse until it just begins to hold together. Add the oatmeal and nuts and pulse 3 to 4 more times until mixed.

In a bowl, toss together the fruit, flour, and sugar until well mixed. Place the fruit in a 2 to 2 1/2 quart baking dish and sprinkle the crisp topping evenly over the top. Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden, and the fruit mixture is bubbling around the edges, 35 to 40 minutes. Remove from the oven and let cool for 20 minutes before serving.


Directions for Making Peach, Nectarine, Plum, Pluot or Apricot Juice

Ingredients

Equipment

  • the largest pot you have
  • Jar grabber (to pick up the hot jars)
  • Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)t)
  • Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)t)
  • At least 1 large pot (at least 8-quart size or larger)
  • Large spoons and ladles
  • Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)
  • Sieve:
    • a simple metal or plastic sieve.
    • colander
    • Filters - if you want filtered juice
      • jelly bag
      • cheesecloth
      • coffee filters

      Introducing Green Fuji Pluots

      Print This Post

      Simply, a cross between a plum and an apricot. So are apriums, apriplums and plumcots, but Pluots are later-generation hybrids that have more plum parentage than apricot – something like 70-75% plum and 25-30% apricot.

      Pluots are not genetically engineered but instead were developed by a California fruit breeder named Floyd Zaiger. The first Pluots were sold in 1989, and it took him several generations of careful cross breeding to get the modern Pluot. He started with a plumcot (50-50 plum and apricot hybrid), and worked his pollen magic.

      These Green Fuji Pluots, a new variety grown by Phillips Farms in Visalia, in California’s San JoaquinValley, have a green speckled skin with a rosy mottle, somewhat like a Fuji apple (hence the name).

      Cut into it, and the bright magenta interior beckons — juicy, sweet and firmly textured. The skin is crisp and slightly tart, making this fruit sweet-tart sensation perfect for slicing into salads, using in pies or tarts, or even grilling.

      They’re in season right this minute, through mid-July, so get them if you see them! They’ll be in the neighborhood of $2.99 per pound, and in So Cal, you might find them at Bristol Farms, Gelson’s and Mother’s Market, among others.


      Peaches and nectarines are actually part of the same species: Prunis persica. The difference? Nectarines have smooth skin and tend to be smaller and firmer than peaches, which have fuzzy skin. The first peaches and nectarines came from China and were of the freestone, white-fleshed variety. Yellow-fleshed varieties, now preferred in North America, were first developed in the mid-19th century and are especially high in vitamin A due to the carotenoids (such as beta-carotene) that also give them their color. Although white and yellow peaches and nectarines are the most common types, there are thousands of varieties of Prunis persica, including the rarer red-fleshed varieties. Peaches and nectarines ripen along the stem and along their distinctive groove, called a suture. Some popular varieties include:

      • Last Chance, a yellow-fleshed, freestone peach from California available late summer through early fall
      • Flavor Crest, a yellow-red-fleshed, freestone peach from California that ships well available late June through early July
      • Elberta, a yellow-red-fleshed with red blush freestone peach developed in Georgia in the 19th century available September
      • Donut, a white-fleshed freestone peach with low acidity and a squat shape available late spring through summer
      • Le Grand is a yellow-skinned, yellow-fleshed nectarine available August

      Plums have smooth skin and are generally smaller and tarter than peaches and nectarines. They come from several species, the most popular of which are the European (Prunus domestica) and Japanese (Prunus salicina) plums. European plums, which originated in the Caucasus region about 2,000 years ago, tend to be meaty and semi-freestone. They include:

      • Italian prune, a freestone variety with dark blue-purple skin and bright yellow flesh available late summer through early fall
      • Greengage, a very sweet, bright-yellow-green cultivar that includes the Reine Claude variety available summer
      • Mirabelle, a small variety with dusty bright-yellow skin and matching flesh cultivated in France since the 16th century available midsummer

      Japanese plums, which actually originated in China (along with most other stone fruit), tend to be larger and rounder than European plums. They’re usually clingstone, and have a longer shelf life than European plums, which means they’re more commercially available. Some favorite Japanese plums are:

      • Santa Rosa, a California plum with bright-red speckled skin and orange-red flesh available in summer
      • Elephant heart, the largest variety of Japanese plum, has mottled green-purple skin and with bright red flesh available mid- to late summer

      Other species of plums include:

      • Damson (Prunus insititia), which was was cultivated around Damascus and became popular in England. Damson plums can have blue or yellow bloomy skin and are small—about the size of a cherry. They’re most popular preserved because they’re tart and fibrous raw, and don’t contain much flesh. Available late summer and fall.
      • Sloe (Prunus spinosa), a small blue-black, sour plum used to make sloe gin.

      Pluots, plumcots, and apriums are all plum-apricot hybrids. Pluot and aprium are actually registered trademarks of California breeder Floyd Zaiger, who produced some of the most famous plum-apricot hybrids. Zaiger pluots lean toward the plum side, whereas apriums lean toward the apricot side. Other plum-apricot hybrids are usually known by the generic name plumcot. Whatever you call them, plum-apricot hybrids are sweeter than plums, with more complex flavor. Some popular varieties include:

      • Flavor King, a burgundy-skinned, pink-fleshed freestone pluot available mid-August through early September
      • Flavorosa, a dark-purple-skinned, red-fleshed pluot available late may through early June
      • Flavor Grenade, a pluot with dappled red-yellow skin and bright yellow flesh available late August through early October
      • Flavor Queen, a green-skinned, yellow-fleshed pluot available late july through late august
      • Flavor Delight, an orange-pink aprium available in June

      Apricots are largely of the species Prunus armeniaca, of which there are thousands of varieties, including white- and red-fleshed versions. The most familiar apricots have orange skin and flesh due to a high amount of carotenoids, precursors to vitamin A. Apricots, which ripen from the inside out, are very fragile and don’t ship well. Since they’re naturally high in pectin, apricots are an excellent choice for drying. Dried apricots are typically treated with sulfur dioxide to preserve their color and nutrients, such as vitamin C. Apricot pits are poisonous when raw, but roasted they have a sweet, almond flavor known as noyaux. Varieties include:

      • Blenheim apricots (Prunus armeniaca) from Santa Clara, California, have golden-orange skin and flesh available midsummer.
      • Apricots of the species Prunus mume are pickled to make umeboshi, Japanese salted “plums.”

      Cherries are small heart-shape stone fruits often sold on the stem. They come in two main varieties: Sweet cherries, of the species Prunus avium, are consumed fresh and are sweet and low in acid. Sour cherries, of the species Prunus cerasus, are usually frozen, canned, or otherwise preserved due to their high acid content and very tart flavor. A third variety, called dukes, are a cross between the two types of cherry. Some popular varieties include:


      Watch the video: Ροδάκινα Προμηθευτής εξαγωγέας νωπά φρούτα Μαρόκο (October 2021).