10 delicious ways to cook with stone fruit

Fresh nectarines, apricots, peaches and plums add nutrients and juicy flavour to almost any meal

10 delicious ways to cook with stone fruit

Source: Best Health Magazine, September 2009

1. Late-summer salad

Put peach slices and crumbled feta on a bed of mixed greens. Drizzle with a dressing of Dijon, olive oil and white-wine vinegar.

2. Better-tasting curry

Simmer nectarine slices in your favour­ite chicken curry for the final five minutes of cooking.

3. Fresh frozen dessert

Got an ice-cream maker? Turn puréed very ripe plums or apricots into a cool sorbet.

4. Grill an easy side dish

Lightly brush peach, nectarine or large plum halves with canola oil and sprinkle with freshly ground pepper. Cook two to three minutes per side. Serve with barbecued chicken, pork chops or fish.

5. Taste-of-France breakfast

Peel and mash very ripe apricots. Spread on toasted baguette and top with a little brie or Camembert cheese.

6. A sweet twist on chicken salad

Gently mix in diced peaches or nectarines.

7. Salsa to zip up salmon, pork, chicken or tofu

Mix chopped peaches, jalapeño pepper (seeded), scallion and cilantro with a squeeze of fresh lime juice.

8. Simple plum sauce your family will love

Purée juicy plums with a little fresh thyme and ground pepper. Spoon over grilled or roasted chicken breast or pork tenderloin, or serve as a topping on low-fat frozen yogurt.

9. Perfect kebabs for a potluck

Alternate raw peeled shrimp with peach slices and chunks of red pepper. Grill or broil until shrimp are cooked.

10. Quick dessert

Roast peach, apricot or plum halves on parchment paper in a 350°F oven for 15 minutes. Place in small dishes. Drizzle on a little honey, sprinkle with almonds and top with a dollop of frozen yogurt.

This article was originally titled "Fresh & Juicy," in the September 2009 issue of Best Health. Subscribe today to get the full Best Health experience’and never miss an issue!’and make sure to check out what’s new in the latest issue of Best Health.