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Summer Stone Fruit: Peaches, Plums, Cherries and Apricots

How to pick, ripen and enjoy summer stone fruit, plus the differences between clingstone and freestone.

By Claire Moreau, Registered Dietitian & Senior Food Researcher · Updated July 15, 2026 · 6 min read · Fact-checked

Summer Stone Fruit: Peaches, Plums, Cherries and Apricots

Stone fruits — named for the hard pit at their center — define summer for many fruit lovers. A little know-how makes the difference between a mealy peach and a perfect one.

The main stone fruits

Peaches, nectarines, plums, apricots and cherries are all members of the Prunus genus. Mangoes, olives and lychees are sometimes grouped with them, though they are botanically unrelated.

Clingstone vs freestone

In clingstone varieties, the flesh clings tightly to the pit — common in early-season peaches. Freestone varieties release the pit easily and are preferred for slicing and baking. Many markets label which is which.

Choosing and ripening

Pick fruit that smells fragrant at the stem end and yields slightly to gentle pressure. Firm peaches, plums and apricots will soften at room temperature in a paper bag within one to three days. Cherries do not ripen after picking, so buy them ready to eat.

Ways to enjoy them

Grill halved peaches for a smoky dessert, roast plums with a little honey, or simply eat apricots at room temperature, when their aroma is strongest.

Frequently asked questions

Why are my peaches mealy?

Mealiness often comes from chilling unripe peaches. Ripen them at room temperature first, then refrigerate.

Can you eat apricot skin?

Yes — the skin is thin, edible and contains fiber.

This article is for general information only and isn't a substitute for professional medical advice. See our disclaimer.

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