Spanish Stone Fruits: The Taste of Summer

The loquat is the first stone fruit to show up in Spain, kicking off the countdown to summer when stone fruits become the main event. They usually pop up in April or May, depending on the year, and signal the arrival of other favorites like peaches, nectarines, cherries, and apricots. In Spain, stone fruits aren't limited to one region. They thrive in several areas, especially in the south and along the Mediterranean arc, with Murcia, Aragon, Extremadura, and Catalonia being the top producers.

But maybe, before going deep into these kind of fruits, I would be important to define what a stone fruit is. The term "stone fruit" is used to describe a type of fruit that contains a large and hard seed. These seeds are often similar to a stone, hence the name. The seed is surrounded by a fleshy, juicy pulp where the flavor and the most beneficial properties of its consumption are concentrated. This term encompasses a diverse and delicious group of fruits such as peaches, plums, nectarines, cherries, or apricots.

These fruits naturally taste sweet and delicious when they're ripe. Stone fruits come in many colors and shapes, thanks to the thousands of varieties of fruits like cherries and plums. They can be red, yellow, orange, or green, and their shapes can be round, oval, or long, depending on the type.

Stone fruits are also super healthy. They're low in calories and fat but packed with vitamins, minerals, and fiber. They're also a good source of antioxidants like vitamin C and carotenoids. Eating stone fruits regularly can improve digestion, support heart health, boost your immune system, and give you healthier skin, among other benefits.

Spain can boast of being the country with the highest production in Europe. A whopping 1,789,249 tons were produced in 2023, surpassing other countries like Italy and Greece, according to data from the Ministry of Agriculture, Fisheries, and Food. Of that figure, 34,265 tons were exported, with the majority destined for the European Union. Outside the EU, the main recipients were the United Kingdom and Brazil.

Although Spain is rich in peaches, nectarines, apricots, cherries, and plums—among other fruits—some go a step further and are protected by quality labels in the form of PDO or PGI. These are stone fruits with pedigree and special protection.

Fruits Across Spain

Speaking of loquats, there is the PDO Callosa d'En Sarriá Loquats, which certifies fruits harvested in the province of Alicante (Valencian Community), with a very characteristic sweet and slightly acidic taste. Originally from Asia, this oval, orange fruit that peels like a banana found its ideal climate in the Mediterranean basin.

The end of the spring also brings the cherry from Valle del Jerte (Cáceres, Extremadura), certified by PDO. Its blossoming at the beginning of spring attracts thousands of tourists to the valley each year. It reaches the market between mid to late May and is characterized by its sweetness, heart shape, and crisp bite. Also within the PDO is the Jerte picota, with a similar taste to the cherry and the distinctive feature of being commercialized without a stem because the peduncle remains on the tree during harvest.

Another lovable cherry is the one from the Alicante Mountains (Valencian Community) is also protected by PGI. It includes more than a dozen varieties of different shapes, textures, and flavors. They have been cultivated for over 1,000 years in the north of Alicante province and the south of Valencia province.

There also velvet-skin Spanish peaches under PDO or PGI. An example is the Cieza peach (Murcia). There are two varieties, Baby Gold 6 (more yellow) and Romea (more orange), but in both cases, the fruits have a consistent and juicy texture with a perfect balance of acidity and sweetness. Another characteristic is that they release juice from the first bite.

The fruit that marks the end of summer is the Calanda peach (Teruel, Aragon), which, true to its harvest time, is a late yellow variety. It reaches the market in September and is distinguished by its large size, sweetness, and aroma. The tradition of peach cultivation in this Aragonese area is very old, with records of its production in medieval documents.

Stone Fruits in the Hands of Top Chefs

The quality of Spanish stone fruits has inspired great chefs. Pastry chef Jordi Roca (El Celler de Can Roca, three Michelin stars in Girona, and the mind behind Rocambolesc ice cream) creates a cake with loquats from PDO Callosa d’en Sarrià with honey and Mató cheese foam. The Torres brothers, Sergio and Javier, from the three Michelin-starred Hermanos Torres restaurant (Barcelona) use PDO Valle del Jerte cherries in dishes that demonstrate the versatility of this fruit, with quail and spices or using picotas in a dessert paired with pepper, almond cream, and sabayon. Another Michelin-starred chef (two), Kiko Moya from L’Escaleta (Cocentaina, Alicante), prepares a dessert with cherries from his land—from the PGI Alicante Mountain Cherries—using the fruit in a sorbet combined with tender almonds and royal thyme.

Chef María Gómez from the Michelin-starred Magoga (Cartagena, Murcia) also takes advantage of the firm texture of Cieza peaches to include them in a meat dish like aged beef tenderloin with seared foie. Finally, the allure of the Calanda peach is evident among top Aragonese chefs. Ramsés González, from the Michelin-starred Cancook restaurant (Zaragoza), turns them into a cream for a dish with blue duck and Radiquero cheese (Huesca). Multiple ways to enjoy stone fruits that are, without a doubt, the true stars of summer.