For some, summer is all about sunshine. For others, it’s the sea, or the long-awaited vacation that combines both with a welcome break from work and everyday routines. Then there are those of us who know summer has truly arrived the moment the first fragrant stone fruits appear at the local farmers’ markets and neighborhood produce stands.

And when we talk about summer fruit, we mean fruit at its peak—not the early harvest picked before it had time to fully ripen on the tree. We’re talking about peaches and apricots that have matured naturally, bursting with aroma, sweetness and juice, ready to be enjoyed at their very best.

Peaches and apricots are the undisputed stars of the Greek summer. Each comes in a wide range of varieties, each with its own distinct character, yet all of them are exceptional when enjoyed in season.

White-fleshed peaches or deep red varieties. Intensely sweet or pleasantly tart. Round peaches or the flattened “donut” peaches—often nicknamed “UFO peaches” in Greece. Their signature fuzzy skin gives way to juicy flesh that satisfies both hunger and thirst while remaining naturally low in calories. They are also packed with nutritional benefits, including vitamins A and C, fiber, potassium and antioxidants.

Apricots are just as diverse. Alongside beloved Greek varieties such as Bebekou—large and widely grown—and the smaller, intensely aromatic Diamantopoulou, you’ll also find imported cultivars that have earned their place in the market. There are the striking crimson Orange Red apricots from the United States, irresistible at first glance, the generously sized Harcot, and the late-season Faralia, available well into the end of August for those hoping to hold on to summer just a little longer. Like peaches, apricots are rich in vitamins A and C, potassium and carotenoids, which support eye health. They’re hydrating, naturally high in fiber and, above all, delicious.

Peaches and apricots are the fruits that cool us down on warm summer afternoons spent on the porch. They travel to the beach packed in coolers with ice. They pair beautifully with a slice of buttered bread drizzled with honey or with a tomato-and-cheese omelet before a morning swim. They brighten salads and fruit salads, become smoothies and granitas, and, of course, shine in desserts.

Whether simple or more elaborate, these sweets capture the fragrance, vibrant orange hues and unmistakable flavors of a Greek summer. Here are three recipes by Ioanna Chalmouki that make the most of the season’s finest fruit.

Apricot Jam

Photo by Ioanna Chalmouki

Prep Time: 10 minutes

Cook Time: 35 minutes

Difficulty: Easy

Makes: 2 medium jars

Ingredients

• 2 kg (4.4 lb) apricots
• 1 kg (2.2 lb) sugar
• Juice of 1 lemon
• Seeds from 4 lavender flower spikes

Instructions

1. Wash the apricots, cut them in half and remove the pits. Place them in a wide pot, cover with the sugar and set over medium heat.
2. Once the mixture comes to a boil, reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until the jam thickens.
3. Add the lemon juice and lavender seeds, then cook for another minute or two.
4. Remove the jam from the heat and immediately spoon it into warm, sterilized jars while still hot. Seal the jars with their lids, then turn them upside down and leave them to cool completely. Once cooled, store them in a cool place or in the refrigerator.

Kitchen Tip: To easily sterilize your jars, wash both the jars and lids thoroughly with hot, soapy water and allow them to drain. Arrange them on a baking tray lined with a kitchen towel and place them in a preheated 100°C (210°F) oven for 15 minutes.

Almond Cream Tart With Summer Fruit

Photo by Ioanna Chalmouki

Prep Time: 40 minutes

Bake Time: 50 minutes

Difficulty: Easy

Serves: 12

Ingredients

For the Tart Crust

• 110 g (4 oz) butter, melted
• 100 g (½ cup) sugar
• ¼ tsp almond extract
• ¼ tsp vanilla extract
• ½ tsp salt
• 150 g (1¼ cups) all-purpose flour
• 2 tbsp ground almonds, plus extra for sprinkling

For the Filling

• 120 g (½ cup) heavy cream
• ½ tsp almond extract
• 2 tbsp honey
• 2 tbsp almond flour, plus extra for sprinkling
• 4 pieces of seasonal fruit of your choice (peach, nectarine, cherries or apricots), sliced

Instructions

1. Preheat the oven to 180°C (350°F).
2. In the bowl of a stand mixer, beat the melted butter and sugar until creamy. Add the almond extract, vanilla extract, flour, salt and the 2 tablespoons of ground almonds. Continue mixing until a smooth dough forms.
3. Press the dough evenly into a tart pan with a removable base, making sure to cover both the bottom and the sides. Bake for about 15 minutes.
4. Remove the tart shell from the oven and lightly sprinkle the base with a little extra ground almond. Arrange the sliced fruit evenly over the crust.
5. In a separate bowl, whisk together the heavy cream, almond extract, honey and almond flour until smooth. Pour the mixture evenly over the fruit.
6. Return the tart to the oven and bake for another 35 minutes, or until the almond cream has set and the top is lightly golden.
7. The tart can be served warm or at room temperature, allowing the sweet, fragrant summer fruit to take center stage.

Peach Cobbler

Photo by Ioanna Chalmouki

Prep Time: 20 minutes

Bake Time: 45 minutes

Difficulty: Easy

Serves: 12

Ingredients

For the Filling

• 6 peaches, sliced
• 2 tsp cornstarch
• 50 g (¼ cup) granulated sugar
• 1 tbsp honey
• ½ tsp ground cinnamon
• A pinch of ground nutmeg
• Juice of ½ lemon

For the Topping

• 120 g (1 cup) all-purpose flour
• 85 g (⅓ cup plus 1 tbsp) brown sugar
• 55 g (¼ cup) heavy cream
• 85 g (6 tbsp) cold butter
• 1 tbsp baking powder
• ½ tsp salt
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat the oven to 175°C (350°F).
2. In a large bowl, combine the sliced peaches with the cornstarch, honey, granulated sugar, cinnamon, nutmeg and lemon juice. Toss until the fruit is evenly coated, then spread the mixture over the bottom of a buttered baking dish.
3. In a separate bowl, mix together the flour, brown sugar, baking powder and salt. Add the cold butter and work it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs. Pour in the heavy cream and gently mix until the dough just comes together.
4. Pinch off small portions of dough and place them over the peaches, covering the fruit with rustic mounds rather than a smooth layer. Gently press them down with your hands.
5. Bake for about 35 minutes, or until the topping is golden brown and cooked through. To check for doneness, insert a toothpick into the center of the topping; it should come out clean.
6. Allow the cobbler to cool slightly before serving. For an extra indulgent finish, top each serving with a scoop of vanilla ice cream.