Summer stalwarts, stone fruits—also known as drupes—are great to eat fresh from the fruit bowl, but they can also be used in all sorts of recipes.
Beta-carotene, a nutrient that is converted to vitamin A by the body, gives apricots their deep gold color.
The intense color of cherries is attributed in part to the abundance of phytochemicals—plant pigments that are high in antioxidants, such as anthocyanin.
There are more than 140 varieties of this juicy fruit, which comes in a wide range of shapes, sizes, and colorsincluding red, green, yellow, and purple.
A close cousin of the peach, nectarines are fuzz-free and smooth-skinned, with sweeter, darker flesh. White nectarines—one of 150 varieties—have cream-colored flesh and red skin.
From our sister publication REMEDY's Healthy Living (Summer 2015)