Apricots,
peaches, plums and nectarines may be used raw or lightly poached. White
peaches have the sweetest flavor and yellow varieties are more aromatic
with a firmer texture.
There are
many dessert and cooking varieties of plums, ranging from pale gold to
black. You can use slightly under-ripe plums for cooking.
Sweet dessert
cherries are available in the summer and have white, pink or black skins
and a juice flesh. Choose fruit that is firm and glossy.
