These dishes prove that fruit doesn’t need to be perfect to be just right.
An overflowing fruit bowl. Cooking your underripe fruit is a smart way to extend their lives.Karsten Moran for The New York Times
Eating a perfectly ripe peach so juicy you have to stand over the sink is glorious. But the summer peaches (or plums or nectarines) that are actually on the countertop may not have reached their prime — or they may have lingered past it.
While you could let firm fruit ripen, its resilient texture and more acidic taste are ideal for grilling and stir-frying. Likewise, overripe fruit can create jammy little pockets of sweetness in cakes or bar cookies, and of course, become jam as well. The five recipes below can make the most of the fruit you have right now.
Grilled nectarines serve as the foundation for a bright, punchy salad with cilantro and peanuts to accompany the chicken.Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
In this bright, brilliant dish from Yewande Komolafe, chicken thighs marinate in nutty, smoky suya, a Nigerian blend of ground peanuts and spices like ginger and paprika, while ripe-but-firm nectarines grill until deeply charred and honey-sweet.
Recipe: Suya Spiced Grilled Chicken Thighs With Nectarines
This recipe has the added benefit of letting you prepare the peach topping up to three days in advance.David Malosh for The New York Times. Food Stylist: Simon Andrews.
A brief bath in a cardamom-scented caramel transforms slightly underripe peaches into a sunny fruit topping that still retains some bite in Ifrah F. Ahmed’s summery puffed pancake. If using ripe or overly ripe peaches, she suggests reducing the sugar and cooking time.
Recipe: Cardamom Dutch Baby With Caramelized Peaches
In this one-pan meal, stir-fried plums balance out the richness of pork belly.Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Grilling isn’t the only way to coax richness from firm stone fruit. In this savory dish from Ms. Komolafe, plums sear in the skillet along with sliced pork belly until blistered, then simmer in a gingery sauce until meltingly tender and tangy.
Recipe: Stir-Fried Pork and Plums With Fresh Herbs
A variety of ripe summer fruit (including tomatoes) creates a spoonable salad that looks like an edible mosaic.Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Tomatoes and stone fruit like pluots, cherries and peaches in peak condition don’t need help from the stove or grill in this vibrant fruit salad from Christian Reynoso. Instead, a chile crisp vinaigrette adds a touch of heat that makes the flavors sing.
Recipe: Sweet and Spicy Summer Fruit Salad
If fresh peaches aren’t looking good at your market, you can substitute the same weight of any other fresh stone fruit in the cake.Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi
As this cake from Yossy Arefi bakes, diced peaches melt into the batter while peach slices caramelize on top. Brightened with plenty of lemon zest, it’s the kind of easygoing dessert that makes the most of whatever summer fruit is in reach.
Recipe: Peach Ricotta Cake
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