The Health Benefits of Stone Fruit

The Health Benefits of Stone Fruit

You may have heard that fruit is “bad” because it contains sugar. This myth is perpetuated by a misunderstanding of the different types of sugars, also known as carbohydrates, and how they play a role in health.

Not all carbohydrate foods are the same. The sugar in fruit, unlike the sugar in candy, occurs naturally. The Dietary Guidelines for Americans (DGA) recommend eating two servings of fruit per day (this may vary based on overall energy needs). One serving of fruit is 1 medium piece of whole fruit, 1 cup of cut fruit or ½ cup of dried fruit.

In addition, the DGA recommends consuming a variety of foods from all food groups. Within the category of fruit, there are many different kinds such as citrus, tropical, berries, melon and stone fruit.

Stone fruits have a stone, also known as a pit, in the center of the fruit. The inedible stone is surrounded by juicy fruit and skin. Stone fruits include peaches, plums, nectarines, apricots, cherries and pluots (hybrid between plums and apricots). Like all fruit, stone fruit contributes many nutrients including fiber, vitamins, minerals and phytochemicals to a way of eating. 

In New York, stone fruit is typically harvested from July to September. Enjoy fresh stone fruit by itself as the whole fruit, or try it grilled or roasted. Top simple proteins with fresh salsa or relish made with peaches, nectarines or cherries. Infuse water with peach and ginger. When fresh stone fruit is not in season, choose frozen stone fruit or unsweetened, dried fruit such as prunes (dried plums), apricots or cherries. 

To learn more about fruit, check out 5 Reasons We Shouldn’t Fear Fruit.