Brighten up your winter meals and support your health by adding South African stone fruit to your diet. Packed with essential vitamins and bursting with flavour, peaches, plums, and nectarines are a delicious way to bring a taste of sunshine to the colder months.
Available in UK stores from November through to May, South African stone fruit arrives just as European varieties go out of season—making it the perfect fresh produce to enjoy during winter and early spring.
Renowned South African chef Reuben Riffel has created a trio of recipes that showcase just how versatile these fruits can be. From vibrant salads to indulgent desserts, these dishes highlight the natural sweetness and depth of flavour that make South African stone fruit so special.
Grown in a Mediterranean climate with abundant sunshine and supported by world-class farming techniques, these fruits are celebrated globally for their exceptional taste and quality.
Delicious South African Stone Fruit Recipes to Try
Grilled Peach, Tomato & Labneh with Crisp Flatbread
Serves 6
This fresh and colourful dish balances sweet, smoky peaches with tangy labneh and fragrant herbs.
Ingredients
- 3 peaches, cut into wedges
- 5 ripe tomatoes, wedged
- ½ red onion, thinly sliced
- Mint and basil leaves
- Flatbread
- 200g labneh or thick Greek yoghurt
- Lemon juice, sumac, olive oil
- Dukkah, salt, pepper
For the hazelnut honey dressing:
- Toasted hazelnuts
- Olive oil
- Lemon juice
- Honey
- Garlic
Method
Grill the peaches until lightly charred, then combine with tomatoes, herbs, and seasoned onion. Crisp the flatbread and break into pieces. Whisk the dressing ingredients together. Spread labneh onto plates, top with the peach mixture, drizzle with dressing, and finish with dukkah.
Baked Nectarines with Coconut & White Chocolate
Serves 6
A comforting dessert that’s rich, warm, and perfect for winter evenings.
Ingredients
- 6 nectarines, halved
- White chocolate
- Amaretti biscuits
- Shredded coconut
- Butter
- Egg yolk
- Cream or crème fraîche to serve
Method
Scoop out a small cavity from each nectarine and mix the flesh with the remaining ingredients. Fill the fruit halves and bake at 180°C for 25 minutes until soft and golden. Serve warm with cream.
Plum, Burrata & Watercress Salad with Toasted Barley
Serves 6
A hearty yet refreshing salad combining sweet plums with creamy burrata and nutty barley.
Ingredients
- 6 plums, wedged
- Pearl barley
- Fennel bulbs
- Watercress
- Shallot
- Burrata
For the basil vinaigrette:
- Olive oil
- White balsamic vinegar
- Garlic
- Lemon zest and juice
- Basil leaves
- Fennel seeds
- Green chilli
Method
Toast and cook the barley until tender, then cool. Toss with half the vinaigrette. Arrange on plates with plums, fennel, watercress, and burrata. Blend basil into the remaining dressing and drizzle over before serving.
Why Add Stone Fruit to Your Winter Diet?
- Rich in vitamins that support immunity during colder months
- Naturally sweet and versatile, perfect for both savoury and sweet dishes
- In-season when little else is, offering fresh variety in winter
Whether grilled, baked, or tossed into a salad, South African stone fruit is an easy and delicious way to elevate your winter cooking while giving your body a nutritious boost.