Fruit of the month: Stone fruits

Peaches, nectarines, apricots, peaches, plums, and cherries are all considered stone fruits because they all contain large, hard seeds or pits. They’re all decent sources of fiber, vitamins A and C, and potassium.

While they’re all delicious eaten out of hand, you might also want to try them in recipes like these:

Peach salsa: Dice two ripe but still slightly firm peaches and two medium tomatoes. Mix with a little minced red onion, jalapeño pepper, cilantro, garlic, and lime juice to taste. Serve with grilled fish or chicken, or on tacos and other Mexican food.

Grilled nectarines: Cut nectarines in half and remove the pits. Brush both sides with a neutral oil (such as canola) and sprinkle with a little brown sugar. Grill until lightly browned, turning once or twice, for 3 to 5 minutes. Enjoy as a side dish or dessert, or in a salad with arugula, toasted pine nuts, and crumbled feta cheese.

Roasted plums: Place halved, pitted plums on a baking sheet and toss with a little canola oil. If desired, drizzle with a little honey and a sprinkle of cinnamon. Roast at 375° F for about 30 minutes, or until soft. Serve topped with Greek yogurt.