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.


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Beta-carotene, a nutrient that is converted to vitamin A by the body, gives apricots their deep gold color.


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The intense color of cherries is attributed in part to the abundance of phytochemicals—plant pigments that are high in antioxidants, such as anthocyanin.


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There are more than 140 varieties of this juicy fruit, which comes in a wide range of shapes, sizes, and colors—including red, green, yellow, and purple.


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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)

Publication Review By: the Editorial Staff at

Published: 17 May 2015

Last Modified: 28 May 2015