Stone Fruit

A dish that may help prevent cancer, from Chan Le at Le Colonial in Chicago.

Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.

In a twist on the classic Italian combination of peaches and Amaretto, Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liqueur, that plays up the complexity of the sweet-and-tart fruit.

Basil, cilantro, and red bell pepper bring a savory element to this fruit salad. This is a great dessert, but would be equally good for breakfast or brunch.

Surf-and-turf like you've never had before—whole fried trout topped with crisp pieces of sweet and spicy pork. For a traditional Thai dinner, serve the mains and sides family-style with a large bowl of steamed jasmine rice.

To keep the pie crust from getting soggy, brush the bottom with egg white.

Sour cherries have a short season. If you can't find fresh ones, use quick-frozen or canned sour cherries.

Rosé wine with fresh fruit adds the right touch to this spiced-up menu.

A thin layer of plum jam beneath the custard is visually gorgeous—it's a magenta pinstripe just under the pumpkin orange—and provides a surprisingly delicious twist, since the tart plums bring out the best in all the other traditional flavors of pumpkin pie.

This gently sweet ricotta tart provides a creamy base to a rich compote of dried fruit, which includes figs, sour cherries, and apricots (we much prefer the tangy California kind over Turkish). It's much lighter than a cheesecake, but it hits all the right spots. The Miraglia family likes the tart chilled, but we also loved it at room temperature.

Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso).

Chef Charlie Palmer shared this recipe for one of his signature dishes at his Dry Creek Kitchen restaurant in Sonoma, California, exclusively with Epicurious. Crisp-skinned, juicy duck breasts are accented with gingery fried rice and sweet roasted peaches for a stunning dish that's surprisingly simple to make. Note that the recipe makes more than enough soy-lime emulsion for the fried rice. Leftover emulsion, which will keep refrigerated in an airtight container for up to three days, can be used in stir-fries and salads or as a sauce for tuna tartare or dumplings.

Why serve plain iced tea when you can punch it up with healthy, natural flavors like ginger, mint, lemon and peach, as in Bonaparte's version here? A good reason to steep and sip: Tea's polyphenols may lower your risk for cancer.

This pastry recipe was one of those rare revelations that send shock waves through our test kitchens: How utterly brilliant to make extra dough, freeze it, and then just grate it directly into the pans when you need it! Rowe makes these adorable little tarts with damson plums, but we've found that prune plums work just as well. Although the pastry and compote make enough for twice this many tarts, they keep beautifully and they are so good you will be glad to have extra on hand.

These classic candies (called sweetmeats by the British) look sinful but are little more than dried apricots, figs, and plums dusted with nuts, cocoa, or sugar.

This gorgeously scented, lush dessert radiates the tropics: As the guanabana—otherwise known as soursop—sherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it.