Here is my second post.

This one is about stone fruit in northern California. In the warm summer months of Northern California, a delightful variety of stone fruits ripen, offering a bounty of flavors and textures. Among these, peaches lead the parade with their fuzzy skin and juicy, sweet flesh, ranging from the classic yellow varieties to the more exotic white and donut peaches. Nectarines, closely related to peaches but with smooth skin, are equally popular, known for their vibrant, tangy sweetness. Plums, with their diverse palette of colors and flavors, range from the deep, sweet notes of the Black Amber to the tartness of the Santa Rosa. Apricots, smaller but packed with a honeyed, slightly tart flavor, are a local favorite, often found in farmer’s markets. And not to be overlooked are pluots, a hybrid of plums and apricots, known for their unique flavor combinations and a spectrum of colors. These stone fruits not only tantalize the taste buds but also add a splash of color to the summer fruit scene in Northern California, celebrated in numerous local dishes, desserts, and preserves.