A bowl of fruit. (Provided photo — Yvona Fast)

Summer is in full swing and so is fresh fruit.

Strawberries and blueberries have gone by, but blackberries are ripening. Several varieties of fresh peaches and melons are here. Pears and concord grapes are available at farm stands; so are early apple varieties.

Soft, tender peaches, with juice running down your chin, are one of the highlights of summer for me. Even though we can’t grow peaches in the North Country, farmers bring peaches from western New York that have been picked when ripe. Peaches sold at the supermarket are generally picked green for transport. They often rot before they are truly ripe.

I prefer yellow peaches, but some prefer sweeter white varieties or nectarines with smooth skin. No matter which you prefer, right now is the best time to enjoy them.

Fragrant, colorful, juicy, refreshing chunks of dripping ripe melon are another special summer treat. Late summer and early fall are the best time of year to buy them. Right now, muskmelons and watermelons are plentiful at farmstands.

Melons need little to doctor them up. A wedge of melon makes a great dessert or snack. Cubes of melon topped with yogurt, fresh mint and nuts or granola make a nice alternative to breakfast cereal. Melon balls or cubes can be added to salads and combine well with other fruit in a fruit salad or dessert. In hot weather, cool melon soup or a melon smoothie are very refreshing. Or try a melon and arugula salad. You can even wrap melon chunks with a thin slice of prosciutto and heat on the grill, or add them to Oriental stir-fries. Melon flesh can be dried and stored like fruit leather.

It can be difficult to tell when a melon is ripe. It should be fragrant, with a sweet scent. Melons should be firm, with the stem end yielding slightly to gentle pressure. If the stem is attached, it was probably harvested too early. Ripe melons should be stored in the refrigerator.

Plums are also in season now. Worldwide, there are more than 2,000 plum varieties, found on all continents. They come in a large array of colors and flavors. Yellow clingstone plums were the earliest I found; now, dark purple prune plums — which are freestone, so they’re easier to cook and bake with — are available. These are Mom’s favorite.

Grapes also come in a large variety and are native to both hemispheres. I’ve picked wild grapes along the shores of Lake Ontario.

Yesterday I found Concords — the dominant cold weather variety — at my local farmstand. Though not as sweet as European varietals, they can tolerate cooler climates and are more resistant to diseases.

Look for plump, deeply colored grapes that are firmly attached to the stem and not soft or wrinkled. Stems that are brittle or brown indicate freezing or drying.

Pears have begun showing up also. I found some succulent, sweet red pears at my local farmstand. There are many varieties, but all are sweet and juicy with soft white flesh. The most common in the U.S. are Bosc, Bartlett and Anjou. New York, Pennsylvania, Michigan, the Northwest and California produce most of our “homegrown” pears.

Early varieties of local apples, like Paula Red and Ginger Gold, are also showing up. New York is second in the nation in apple production and I love our local apples!

Fresh fall fruits are best eaten out of hand. They make flavorful, energizing snacks and are good packed in a lunch. When you’ve had your fill of plain fruit, try them in ice cream, smoothie or fruit salad. For a simple, sweet dessert, combine apples with pears and plums; top with raisins and walnuts, drizzle with maple syrup and bake until soft.

Look for fruit that is fragrant, bright, and neither too hard or too squishy; it should yield to gentle pressure. Store stone fruit at room temperature for the best flavor. Check often; fresh fall fruit ripens and spoils fast.

All fruit are sweet, delicious, and nutritious. What’s your favorite?

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Mixed Fruit Parfait

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Ingredients:

2 1/2 cups of fruit (use two or three kinds of fruit/berries, like melon cubes, peaches or plums, berries)

1 1/2 cup frozen yogurt or vanilla ice cream

3/4 cup chopped walnuts

3/4 cup whipped cream

Directions:

Prepare fruit (cut in cubes or wedges, remove pits or seeds). In each of three parfait glasses or wine glasses place 1/3 cup fruit. Top with 1/4 cup frozen yogurt and about 1/3 cup or the second fruit. Then top with another 1/4 cup yogurt, then 1/3 cup of fruit or berries. Finish with another layer of yogurt, chopped walnuts, whipped cream. Makes three servings.

Note: You may have to adjust the layers depending on the size of your glasses.

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Summer Fruit and Greens Salad

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Ingredients:

1/2 teaspoon salt

1 small clove garlic

1 Tablespoon extra-virgin olive oil

1 Tablespoon apple cider vinegar

1/2 cups Concord grapes

1 cup melon chunks

2 or 3 plums, quartered (any variety)

1/2 cup thinly sliced celery or fennel

1 cup chopped pecans

2 -3 cups arugula, spinach or other greens

1-2 cups leaf lettuce

1/2 cup feta cheese, crumbled

Directions:

Crush garlic with salt. Combine in salad bowl with oil and cider vinegar.

Wash and stem grapes. Set aside to drain.

Wash and slice fennel or celery. Set aside to drain.

Chop pecans coarsely. Set aside.

Wash greens, spin dry and add to dressing.

Fold greens into dressing, mixing thoroughly to coat. Stir in fruit, celery, pecans and cheese. Serves 4.

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Mixed Fruit Crisp

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Ingredients:

5 cups fruit or berries

1 tablespoon fresh lemon juice

1/2 teaspoon cinnamon

For the topping:

1/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 Tablespoons brown sugar

1/3 cup shredded Cheddar cheese

2 Tablespoons butter

1/3 cup rolled oats

Directions:

Preheat the oven to 400 degrees Fahrenheit. Butter 9-by-9 inch baking dish.

In a large bowl, toss berries or sliced fruit with lemon juice. Sprinkle with cinnamon and sugar, if desired. Toss to coat and place in prepared baking dish.

For the topping, combine the flours, baking powder, 2 Tablespoons brown sugar, and Cheddar cheese in a food processor. Using the steel blade, cut in the butter until the mixture resembles coarse crumbs. Stir in rolled oats. Sprinkle topping over fruit in baking dish.

Lower heat to 375 degrees Fahrenheit and bake 30 minutes.

Allow to cool slightly before serving.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: Writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on X: @yvonawrites.