Stonefruit [called so because of the stone-like pit in all these fruits] is definitely what most of us look forward to as true icons of summer. California Yellow and White Peaches, Nectarines, Apricots, and Plums, oh my. The whole juicy lot is in season, as well as some lesser-known varieties, like Donut Peaches, Apriums, and Pluots. Donut Peaches are named for their flat, donut-like shape, but is actually a very sweet, white-fleshed peach variety that descended from Chinese flat peaches. An Aprium is simply a cross of 2/3 apricot, and 1/3 plum. It looks like an apricot on the outside, but its flesh is deliciously juicy and meaty, like a plum. Pluots are just the opposite; they are a cross of 2/3 plum, and 1/3 apricot. [Tip: An easy way to remember is to think about what it starts with – APRIum has more APRIcot, and PLUot has more PLUm.]

California Rainier Cherries have made their debut! They are surprisingly sweet (roughly 20% higher sugar levels than red cherries), and their beautiful golden color and red blush also makes them perfect for an eye-popping presentation. These were originally developed in 1952 as a cross between the Bing and Van cherry. Rainier's are generally larger in size and more plump than regular red cherries, and therefore may have a meatier and juicier mouth feel. Don't worry if you see little brown scuff marks; a true cherry connoisseur knows that this is simply an indication of higher sugar content!

As summer approaches, so do all of our favorite variety melons! That's right, the famous French Kiss is back [a sweet, orange-fleshed melon derived from the French Charentais], Canary melon [named for its bright yellow skin], Galia [spicy-sweet, green fleshed muskmelon – be sure to serve this one chilled!], Hammi melon [looks like an elongated cantaloupe but with a crispy textured flesh], and Pepino melon [small, mild egg-shaped fruit with purple stripes]. Whew, and don't forget the ever famous Red or YELLOW Watermelon! The Yellow Watermelon is one of my faves, with its strikingly beautiful bright flesh and milder flavor. Impress your guests and mix some cubes of it alongside the red watermelon!

All fruited out? Let's cover the more savory side of what's in season. Morel Mushrooms are here, and they are a type of wild mushroom, which means they are foraged in their natural habitat and cannot be grown. Interestingly enough, they love just-burnt land [in Europe, there are actually laws forbidding setting fire to land to duplicate the Morel's environment]. These chewy and nutty sponge mushrooms are great for stuffing, pairing with eggs, cream, pastas, or gamey meats.

Wild Asparagus is becoming an increasingly popular and hard to find item. A huge misconception, it is not asparagus at all, but wild star thistle! It was probably misnamed because of its similar asparagus-like tip and fresh, earthy flavor. It does, however, have a more buttery and slightly spicy taste compared to regular asparagus. It is best eaten raw or lightly sautéed with garlic, butter, and/or other veggies.

That's it for now, but rest assured, there will be more exciting edibles to come!