Haven’t taken a bite out of a perfectly ripe peach yet this summer? What are you waiting for?

It’s not just the intact fiber, vitamins, and minerals you’ll get from peaches—or pretty much any fruit—for not-so-many calories (60 a peach).

It’s that fleeting peak-season velvety sweetness. While the time is ripe (that would be now!), get yourself to a farmers market to grab a dozen or so. And, while you’re at it, pick up a pile of oh-so-juicy nectarines or plums.

If your stone fruit finds aren’t perfectly ripe yet, let them sit out on the countertop or in a closed paper bag until they soften slightly to the touch and smell, well, irresistible.

If you somehow don’t devour them all on their own, try them in:

  • Yogurt or cereal. Sliced peaches, nectarines, or plums play well with other fruits (like berries or figs) or on their own in a bowlful of yogurt, cereal, oats, etc.
  • Smoothies. Blend up some fresh peaches and frozen berries with milk (or plant milk, yogurt, or kefir), and enjoy.
  • Salads. Try something on your greens other than the usual tomatoes and cukes.
  • Dessert. Try our Healthy Cook’s Dish of the Month. With Kate’s summery gems, glazed peaches—not layers of pie crust—become the main event. Mmm.

Peak stone fruit is never a hard sell.

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