Pluot

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

Crisp, flaky sheets of phyllo topped with sugar-coated Pluots celebrate simplicity and summer at once. Pluots, a cross between plums and apricots, are available at farmers’ markets and many supermarkets; feel free to substitute any other stone fruit. Have a clean, damp kitchen towel ready to cover the unused sheets of phyllo dough and keep them from drying out while you work.

Plums and pluots—a hybrid that blends the color of plums with the flavor and soft texture of apricots—have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead).

The sweet and savory jam is terrific served on grilled baguette slices that are brushed with olive oil and topped with aged goat cheese.

Prosecco, an Italian sparkling wine, and cava, a Spanish sparkler, both work well in this pink drink, which is as pretty as it is refreshing.

This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream.