My family loves tomatoes. Growing up in Kansas probably had something to do with it. My mother would plant row after row of tomato plants. We would eat them green-fried, sliced for sandwiches or as a side dish with just salt and pepper sprinkled on them. My mother made the best homemade tomato soup with chunks of cheese floating in it.
The part I remember most is when it came time for canning. I would sit in the kitchen for what seemed like hours on end pealing tomatoes so my mother could cook and then can them. Even though I thought it was an endless chore, I loved the fresh spaghetti sauces and tomato soups that came from these delicious jars of tomatoes.
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So what is a stone fruit? Apricots, cherries, nectarines, peaches and plums are five of the most common stone fruits. These tasty fruits get their names from the stone or pit that rests in their centers. Stone fruits are bountiful during the summer months, but can be purchased any time of year if your local market wants to pay and charge you the higher price to import them. Either way, when buying these types of fruit, look for ones that are ripe. A stone fruit is ripe when the flesh is tender to the touch and the smell makes your mouth water! If you don’t want to eat them right away, buying them hard and letting them ripen at room temperature might be a better option.