Meatless Monday Roundup: 4 Stone Fruit Recipes


Image: jitze

Stone fruit is on the rise at your local market, and the variety is endless! Peaches, nectarines, plums, apricots and cherries are just the tip of the iceberg; what about mirabelle plums, pluots, apriplums, donut peaches…? It seems as though every farmer has their own delicious version of these fantastic fruits, and we’re excited to try them all in sweet and savory dishes… hold the meat, it’s Meatless Monday!


Image: Ruocaled

Start everything off with our fourth of July cherry, cheese and greens salad. Cherries go perfectly with tiny bocconcini mozzarella balls. This salad will be perfect on the 4th, but there’s no reason you can’t make it for as long as cherries are gracing your farmers market. Consider changing up the cherries and using yellow or black cherries — or a combination — for even more color.

quinoa curry

Image: Mallory Dash

This vegan curry peach quinoa is truly unique. It combines peaches, cashews, curry and quinoa for a dish that’s both sweet and spicy and, best of all, good for you! The amount of jalapeño you choose to use can be varied: use the whole pepper for an extra kick, or just a little bit if you’re planning on serving the dish to kids or people with sensitive tastebuds.

peach pesto pasta

Image: Laura Klein

Combine sweet peaches and apricots with savory pesto for a pasta dish that’s not only vegetarian; it’s gluten-free! Our peach, apricot and pesto pasta is a positively delicious way to use local produce, particularly once it’s become too soft to eat out of hand.

donut peach

Image: Gilroy Dispatch Community

And let’s not forget dessert! While plain fruit is a delicious way to go, for a special Monday night sweet finish, try these donut peach donuts. The whole peach is battered in beer batter — similar to a fritter — and deep-fried for a delicious, beignet-style treat.

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.