Orchard Fruit

The first peaches of the season are here. Yellow-fleshed, sweet, juicy, and covered in fuzz — these South Carolina clings are the real deal. They're not yet freestone, but the flavor is pure summer and the true peach taste we've all been missing since last season. Eat them fresh, slice over ice cream, or just bite in and let the juice run. First arrivals go fast — limited seasonal availability.

Sweet, juicy, and incredibly delicious. Beautiful deep red skin, low in acidity with no tartness.

The season's shortest window. Small, velvety, and blushed orange — apricots show up for a few weeks and then they're gone.

Flavor: More floral than sweet, with a bright almond-tinged tartness that deepens as they ripen. Dense, less juicy than a peach — fragrant enough that you'll smell them before you taste them.

In the kitchen: Halve, pit, and eat as is. They're at their best cooked: roast with honey and thyme, tuck into a tart or clafoutis, or simmer down into jam — apricots hold their acidity, so the preserves never turn cloying. Pairs well with lamb, almonds, and soft cheese.

Storage: Ripen at room temperature until fragrant and slightly soft, then refrigerate. Best within a few days.

These little plums earn that nickname. Methley plums are one of the sweetest varieties out there — deep reddish-purple skin with juicy, blood-red flesh that's mild, low in acidity, and almost candy-sweet. They're on the smaller side but the flavor punches well above their weight. Eat them fresh out of hand, toss into a summer salad, or just keep a bag in the fridge for snacking. Early season and limited — they go quick.