Stone Fruits

Stone fruits typically include peaches, nectarines, plums, cherries, and apricots, which are commonly available during the summer months. However, botanically, these fruits are classified as drupes, characterized by their thin, often fuzzy skin, soft and fleshy interior, and a single hard pit. Interestingly, many fruits, nuts, and vegetables also belong to this category, including lychees, loquats, dates, mangoes, coconuts, blackberries, gooseberries, raspberries, and cherries, as well as some nuts that have hard shells, such as almonds, pistachios, and walnuts. Lastly, avocados and olives are also part of this group.

Most stone fruits originated in the Far East and spread along trade routes. They are now cultivated worldwide in temperate climates.

According to Ayurvedic principles, most ripe stone fruits offer a blend of sweet and sour tastes, and they have a cooling and heavy quality. Ripe stone fruits are hydrating, easy to digest, and provide a good source of fiber, as well as vitamins A and C, potassium, and antioxidants.

Generally, their actions on the individual doshas are:

Vata can benefit from the hydrating and grounding qualities of ripe stone fruits. 

Pitta can benefit the most because of the cooling and grounding qualities.

Kapha can be aggravated by its sweetness, wetness, heaviness, and coolness.

Important Ayurvedic Principles for Eating Fruits:

·  Ripeness: Ensure fruits are fully ripe for optimal digestion and to avoid aggravation of specific doshas. 

·  Seasonality: Consume fruits that are in season and locally grown, when possible. 

·  Avoid Combining: Ayurveda recommends eating fruits separately from other food groups, such as grains and dairy, for optimal digestion.