Romancing the stone fruit

We popped over to Spain to check in on the wonderful summer fruits
our growers are lovingly growing on their lush organic farms.

One of the growers we visit is Julio on his farm near Arroyo de San Serván. We’re in luck - Julio’s nectarines and plums are only a couple of days away from harvest. They're all picked by hand from their rows that are full to the brim with grasses and wildflowers.

“There’s only organic material in the soil. We’ve worked for the last 10 years to make the soil alive. It's full of worms, insects and all the natural enemies we need. With strong soil, come strong trees that birth strong fruit.," Julio says.

It’s also the care and attention Julio gives to the trees (they’re pruned by hand) and they’re never stripped of all their fruit at once. "We don't just take all the fruit from the tree. We let them reach maturity. It takes longer, it's more expensive. But it means we can bring you the best taste."

  Gingery Roast Stone Fruit  


  • 4 nectarines, (or 4 peaches or 12 apricots)
  • 2 tbsp Demerara sugar
  • 2 tsp freshly grated ginger


1.Crank your oven to 200°C/Gas 6.

2.Halve and stone your nectarines. Place in a baking dish. Dust with demerara sugar and freshly grated ginger.

3.Roast for 30 mins, or till the nectarines are still holding their shape but are very tender and have a toffee edge. Amazing with toasted almonds and a dollop of clotted cream.

  Try a little tenderness  

Summer’s fruity beauties are here and they’re sweet
as ever. Keep in mind, your plums and nectarines will
need some TLC to enjoy them at their best. Leave them
to ripen on the windowsill for a day or two, and when it’s
time to munch, slice the flesh off in chunks with a knife,
as it’s attached to the stone a little more firmly than you
might be used to. They’re more than worth the wait.

Alternate Text
Back to top