Drupes or stone fruits come available from late May and early June through the first frosts of September in Idaho. They are easy to identify as they all have a large hard pit in the center. Cherries, apricots, plums, nectarines and peaches…oh, my. They are lovely to eat fresh by themselves or to use desserts, jams, sauces and jellies. And, yes, they lend themselves well to savory dishes like meat sauces and salsas. The recipe is a nice blend of some firm fleshed drupes and some fast softening apricots that needed used.