July Superfood: Stone Fruits - CulinArt Group

Eat Well Blog

July Superfood: Stone Fruits

July is here, which means we are all about stone fruits! Summer is the peak season for these delicious fruits, which include peaches, nectarines, plums, lychees, mangoes, and cherries.

Here are some more interesting facts about these versatile fruits:

  • Do you know how stone fruits got their name? The name “stone fruit” refers to the hard, stone-like, covering that surrounds the seed of these fruits. This single seed acts as a passage way for nutrients to flow from the tree to the fruit and as a sturdy support system as the fruit hangs from its stem on a tree branch.
  • When choosing your stone fruits, lookout for two different varieties – clingstone and freestone. Clingstone fruits are typically eaten whole since they have seeds that are harder to remove and must be cut out. Freestone fruits are good for baking and cooking since they have seeds that are more easily removed.

How to keep your stone fruits fresh and tasty:

  • Avoid refrigerating stone fruits before they are ripe. Refrigeration could lead to wrinkly skin and mealy flesh.
  • To help these fruits ripen a little faster, store them at room temperature, stem side down. The fruit is ripe when it has a sweet smell and is soft to the touch.
  • Stone fruits are best right when purchased – they do not store very well.
  • Try them grilled, roasted, poached, sautéed, baked, or enjoy raw.
  • Use these fruits to make fresh sauces and jams.
  • Stone fruits go well when served with both sweet and savory dishes. Top salads, oatmeal, and yogurt, bake into pies and crumbles, or roast for a yummy side dish.

Try them all:

  • Apricots, cherries, mangoes, lychees, nectarines, peaches, and plums are all the most commonly found stone fruits.
  • Pluots, aprium, apriplums, or plumcots are a little less known. They are combinations of a plum and apricot and all taste slightly different. Plumcots and pluots more closely resemble plums. Apriplums and apriums are more similar to apricots. They are all very sweet and can be used for cooking and baking just like their stone fruit relatives.

What’s your favorite variety of stone fruit?

 

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  • July 2, 2018

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“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

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“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“I would like to thank you and your staff for helping to make our Annual Holiday Party a Great Success.  You did an Amazing job from the décor, the food and the service you provided! I have heard nothing but great comments. As always, I enjoyed working with you and your team.”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

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