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


What our clients are saying

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

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