Summer Fruit Recipes to Savor at the Office

The calendar may say it’s still summer, but the signs of change are in the air—shorter days, cooler evenings, and that subtle shift in the quality of light. While autumn whispers at the edges, there’s still time to celebrate the best of the season with late-summer fruit.

Now is the moment to take full advantage of stone fruits like peaches and nectarines in your boxes from The FruitGuys before they’re gone. The recipes below highlight the irresistible aromas, textures, and flavors of summer’s finest offerings. They’re easy to make in an office kitchen or at home. 

Whether you’re drawn to the juicy sweetness of peaches, the bright tang of nectarines, or the deep richness of plums, these summer stone fruit recipes invite you to savor the fleeting beauty of summer—one delicious bite at a time.

Nectarine Bruschetta

Recipe by Miriam Wolf for The FruitGuys

Paired with fresh-tasting mozzarella cheese, herbs, and crusty bread, tart and juicy nectarines shine in this fruity twist on an easy summer recipe favorite.

Ingredients

• 6-inch baguette piece
• 2 teaspoons olive oil
• 1 nectarine
• 1 ounce fresh mozzarella (mozzarella “pearls” are nice here, but any mozzarella will do)
• 1 teaspoon balsamic vinegar glaze
• A few leaves basil or mint

Preparation

1. Prepare the Bread: Slice baguette in half and brush cut side with olive oil, then toast in a toaster, toaster oven, or pan until golden brown.
2. Slice the Toppings: Pit the nectarine and cut into ½-inch chunks. Slice mozzarella into ¼-inch pieces, or slice mozzarella “pearls” in half.
3. Assemble: Pile toasted baguette with nectarine and mozzarella slices.
4. Garnish and Decorate: Drizzle with balsamic glaze and top with small leaves of basil and/or mint.
5. Enjoy: Serve immediately so that the bread stays crispy. 

Serves 1. Prep time, 10 minutes; cook time, 3 minutes.

Pluot-Oatmeal Bowl

Recipe by Miriam Wolf for The FruitGuys

This comforting recipe makes a hearty breakfast or lightly sweet lunch that is fruit-forward and perfect for summer. Microwaving the pluots with a little honey turns them lush and aromatic. 

Ingredients

• 1 package instant oatmeal, unflavored
• 1 or 2 pluots, halved
• 1 tablespoon water or apple juice
• 1 tablespoon honey, divided
• Sprinkle of cinnamon
• ½ cup Greek yogurt
• Handful toasted nuts (your choice)

Preparation

1. Prepare Oatmeal: Cook oatmeal according to package directions.
2. Arrange Pluots: While the oatmeal cooks, place sliced pluots in a microwave-safe dish, cut side up. Add water or juice, drizzle with ½  tablespoon honey, and sprinkle evenly with cinnamon.
3. Cook Pluots: Microwave for 2–3 minutes, until pluots are tender, but not falling apart. (If you have access to a conventional oven, roast pluots for 15–20 minutes at 400°F.)
4. Build Your Bowl and Enjoy: Top oatmeal with a dollop of yogurt, the roasted pluots, a drizzle of honey, and the toasted nuts, and dig in.

Serves 1. Prep time, 5 minutes; cook time, 3 minutes.

Black Bean Bowl with Fresh Peach Salsa

Recipe by Miriam Wolf for The FruitGuys

Juicy, sun-ripened peaches steal the spotlight in these vibrant black bean bowls. Their sweet, fruit-iful flavor pairs perfectly with zesty chiles and hearty beans in this recipe for a fresh, summer-inspired meal.

Ingredients

• 1 cup lettuce, washed and chopped
• 1 can black beans, drained and rinsed
• 1 red pepper, diced
• 1 peach, chopped in ¼-inch pieces
• 2 scallions (white part only), thinly sliced
• 2 teaspoons lime juice (fresh or bottled)
• Salt to taste
• 1 jalapeño pepper, seeded and diced
• 1 ounce tortilla chips

Preparation

1. Create the Bowls: Divide lettuce between two bowls. Top each with half of the beans and the diced red pepper.
2. Make the Peach Salsa: Mix peaches, scallion, and jalapeño together and sprinkle with lime juice and salt.
3. Assemble the Bowls: Top bowls with salsa. Add tortilla chips to bowls or use them as scoops. 

Serves 2. Prep time, 10 minutes.

Stuffed Plums

Recipe by Miriam Wolf for The FruitGuys

Slicing plums in half and topping them with a creamy filling turns the plebeian plum into an elevated fruit snack that’s both beautiful and satisfying—perfect for brightening the summer workday.

For the filling, get creative: almond butter, ricotta cheese, Greek yogurt, pistachio paste, softened cream cheese, or even lightly sweetened whipped cream all work beautifully.

Toppings should add contrast and texture to the creamy base, so think crunch: chopped toasted nuts, granola, crushed nut brittle, cacao nibs, or mini chocolate chips for a touch of indulgence.

Ingredients

• 2 Plums
• Fillings and toppings

Preparation

1. Prepare the Plums: Slice plums in half and remove the pits.
2. Fill and Top: Place desired filling onto the plum halves and sprinkle with your toppings.
3. Make It Pretty: Arrange nicely on a plate. Share with a friend and devour!

Serves 2. Prep time, 10 minutes.

Cook’s Note

Make sure to choose plums that can be easily pitted, like Italian prune plums, which have a firm texture and deep, jammy flavor that pairs well with a variety of fillings.

Why Make These Summer Fruit Recipes?

As summer begins its gentle fade, these recipes offer a final celebration of the season’s sweetest treasures. Stone fruits like peaches, nectarines, and plums are still at their peak of flavor—ripe and juicy. Whether you’re building a nourishing bowl or crafting a quick snack, these summer fruit recipes are easy, versatile, and invite improvisation. So grab a stone fruit and enjoy the best the season has to offer.