Stone Fruit Recipes: 6 Savoury Dishes To Try This Season

Soft, juicy flesh on the outside and a hard pit at the centre. That’s what defines the stone fruit family. While mangoes, plums, peaches, apricots and jamuns are often enjoyed in desserts and drinks, they can also bring surprising flavour to savoury dishes. From fragrant biryanis to fresh salsas, here are five delicious ways to cook with stone fruits this season.

1. Plum Biryani

Sweet-tangy dried plums (alu bukhara) add bursts of flavour to this fragrant biryani, balancing the richness of the spices with their subtle sweetness.

Prep Time: 20 mins | Cook Time: 45 mins | Serves: 4

Ingredients

• 1 cup basmati rice
• 8 dried plums (alu bukhara)
• 2 onions, thinly sliced
• ½ cup curd
• 1 tbsp ginger-garlic paste
• 2 tbsp ghee
• 1 bay leaf
• 2 green cardamoms
• 4 cloves
• 1 tsp biryani masala
• A few saffron strands soaked in 2 tbsp warm milk
• Salt to taste

Click here to buy ingredients

Method

1. Wash and soak the rice for 30 minutes.
2. Cook the rice until 70% done and drain.
3. Heat ghee in a heavy-bottomed pan and fry the onions until golden.
4. Add the whole spices and ginger-garlic paste. Sauté for a minute.
5. Stir in the curd, biryani masala and salt.
6. Add the dried plums and cook for 4 to 5 minutes.
7. Layer the partially cooked rice over the plum mixture.
8. Drizzle the saffron milk on top.
9. Cover and cook on low heat for 20 minutes.
10. Gently fluff before serving.

Pro Tip: Soak the dried plums in warm water for 10 minutes before cooking if they feel particularly firm.

2. Jamun Raita

This vibrant raita combines the tartness of jamuns with creamy curd. It pairs wonderfully with pulao, biryani or grilled dishes.

Prep Time: 10 mins | Cook Time: Nil | Serves: 4

Ingredients

• 1 cup jamuns, deseeded and chopped
• 2 cups thick curd
• ½ tsp roasted cumin powder
• ¼ tsp black pepper powder
• Salt to taste
• A few mint leaves, chopped

Click here to buy ingredients

Method

1. Whisk the curd until smooth.
2. Add the cumin powder, black pepper and salt.
3. Fold in the chopped jamuns.
4. Garnish with mint leaves.
5. Chill and serve.

Pro Tip: Add the jamuns just before serving to retain their colour and texture.

3. Apricot and Chicken Skewers

Dried apricots add subtle sweetness to these juicy chicken skewers. They’re ideal as a party appetiser or weekend snack.

Prep Time: 20 mins + 60 mins marination | Cook Time: 15 mins | Serves: 4

Ingredients

• 400 g boneless chicken, cut into cubes
• 10 dried apricots, halved
• ½ cup thick curd
• 1 tsp ginger-garlic paste
• 1 tsp Kashmiri chilli powder
• ½ tsp cumin powder
• 1 tbsp lemon juice
• 1 tbsp oil
• Salt to taste
• Wooden skewers, soaked in water

Click here to buy ingredients

Method

1. Mix curd, ginger-garlic paste, chilli powder, cumin powder, lemon juice, oil and salt.
2. Add the chicken and marinate for at least 1 hour.
3. Thread the chicken and apricot pieces alternately onto skewers.
4. Arrange on a baking tray.
5. Grill or bake at 200°C for 12 to 15 minutes, turning once midway.
6. Serve hot.

Pro Tip: Brush the skewers with a little oil before grilling for a beautiful char.

4. Peach Salsa with Green Chilli and Coriander

Fresh peaches bring natural sweetness to this quick salsa. A touch of green chilli and coriander adds freshness and a gentle kick.

Prep Time: 10 mins | Cook Time: 0 | Serves: 4

Ingredients

• 2 ripe peaches, finely diced
• 1 green chilli, finely chopped
• 2 tbsp coriander leaves, chopped
• 1 tbsp lemon juice
• Salt to taste

Click here to buy ingredients

Method

1. Combine the peaches, green chilli and coriander in a bowl.
2. Add the lemon juice and salt.
3. Toss gently until well mixed.
4. Chill for 10 minutes before serving.

Pro Tip: Use firm-ripe peaches for the best texture and flavour.

5. Litchi and Chilli Stir-Fry

Sweet litchis take on a savoury twist in this quick stir-fry. Crisp vegetables, aromatic garlic, and a hint of chilli create a delicious balance of sweet, spicy and tangy flavours.

Prep Time: 15 mins | Cook Time: 10 mins | Serves: 4

Ingredients

• 15-18 fresh litchis, peeled and deseeded
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 3 garlic cloves, finely chopped
• 2 green chillies, slit
• 1 tbsp soy sauce
• 1 tsp rice vinegar or lemon juice
• 1 tsp sesame oil
• 1 tbsp cooking oil
• 1 tbsp toasted sesame seeds
• Salt to taste

Click here to buy ingredients

Method

1. Heat the cooking oil in a wok or pan.
2. Add the garlic and green chillies. Sauté for 30 seconds.
3. Add the onions and bell peppers. Stir-fry on high heat for 3 to 4 minutes.
4. Add the soy sauce, rice vinegar and salt. Toss well.
5. Add the litchis and cook for 1 to 2 minutes.
6. Drizzle with sesame oil and mix gently.
7. Transfer to a serving platter.
8. Sprinkle it with toasted sesame seeds and serve immediately.

Pro Tip: Add the litchis at the very end to keep them juicy and prevent them from becoming mushy.

6. Mango and Prawn Curry

Raw mango lends a pleasant tang to this coastal-style prawn curry. Balanced with coconut milk and spices, it makes a comforting summer meal.

Prep Time: 20 mins | Cook Time: 25 mins | Serves: 4

Ingredients

• 300 g prawns, cleaned and deveined
• 1 raw mango, peeled and cubed
• 1 cup coconut milk
• 1 onion, sliced
• 1 tbsp oil
• Salt to taste

For the Masala

• 5 dried red chillies
• 1 tsp cumin seeds
• 4 garlic cloves
• ½ tsp turmeric powder

Click here to buy ingredients

Method

1. Grind the masala ingredients into a smooth paste using a little water.
2. Heat oil in a pan and sauté the onions until soft.
3. Add the ground masala and cook for 3 to 4 minutes.
4. Add the raw mango and 1 cup of water.
5. Simmer until the mango softens slightly.
6. Add the prawns and cook for 4 minutes.
7. Pour in the coconut milk and simmer gently for 2 minutes.
8. Season with salt and serve hot with steamed rice.

Pro Tip: Avoid overcooking the prawns as they can become rubbery.

Stone fruits can do much more than star in desserts. Their sweet, tart and juicy flavours can elevate mains, appetisers, sides and condiments alike. The next time you pick up seasonal plums, mangoes, apricots, jamuns or peaches, try them in a savoury recipe and discover a whole new side to these summer favourites.

Have you ever used stone fruits in a savoury dish? Tell us your favourite recipe in the comments below.

You may also like:

The Night Shift: Why Plums Ripen Better After Dark