Stone Fruit Secrets: Why Some Hold On and Others Let Go

Stone fruit season has arrived, and I have made no secret over the years that it's my favourite time here at Eatlocal. Sorry, kiwifruit, but as much as we love you, your local growing season has come to an end for 2025, and our heads have been turned by the new kids on the block.

While enjoying a juicy peach or nectarine, you might have noticed that when you cut into it, the flesh sometimes clings onto the stone for dear life, while other times it falls away neatly. There is a simple reason for this. It depends on whether you have a clingstone or freestone variety. Clingstone varieties have flesh that holds firmly to the stone, no matter how ripe the fruit gets. They are usually early season, very juicy and a bit messy to slice. Great to eat, not ideal if you want perfect wedges.

Freestone varieties arrive a little later in the season. Their flesh naturally separates cleanly from the stone, which makes them the well-behaved, no-fuss types. There is also a third group known as semi-freestone. These varieties sit somewhere in the middle. They may cling a little when firm, but release more easily once fully ripe. This is simply how they are bred, rather than a clingstone changing as it ripens.

Most commercial apricot varieties today are freestone, which is why apricot flesh usually comes away from the stone easily, making it one of the easiest stone fruits to prep.

Knowing which type you have can help you decide what to do with it. Early in the season, you can expect more clingstone fruit. As summer rolls on, freestone and semi-freestone varieties start appearing, and slicing becomes a lot simpler.

The nectarines we have in stock at the moment, Polar Light, are a clingstone variety, so expect them to be juicy, sweet and a little unruly when you cut into them.

Spiced Apricot Chutney - an annual tradition!

If you’re thinking ahead to bottling or preserving (see this awesome recipe for Spiced Apricot Chutney - I make some every year), freestone fruits are the ones you want, with the bonus that they tend to hold their shape well in jars. Clingstone fruit can still be used, especially for jam, but it is more work to prepare and often softens more during cooking.  

For storage, keep firm fruit on the bench until it softens. Once it gives slightly near the stem, move it to the fridge. If anything gets too soft, slice it and freeze it for smoothies or spooning over yoghurt later. Nothing needs to go to waste. And honestly, a nectarine that has shrivelled a bit is going to taste divine, because the natural sugars concentrate as it dries out, making it sweeter.

Stone fruit season is brief but brilliant. Hang tight, kiwifruit, your turn will come again.

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Joanne Webb runs Eatlocal.nz, delivering premium, locally sourced fruit, veges, and artisan foods across the South Island. Passionate about supporting New Zealand growers, she personally packs every order to ensure quality and freshness. When she's not working on Eatlocal, you’ll find her walking her mini Schnauzer, Zac - or contemplating marathon training again!