Nectarine

Top with ice cream, lightly sweetened créme fraîche, or whipped cream.

The light custard is quick to make, but it has to be prepared just before it's served.

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

This smooth and creamy chiffon pie is utterly dependent on the fruit; be choosy and select only perfectly ripe, aromatic nectarines to produce the ambrosial flavor you're after.

This dessert is easy and indulgent.

If you can't find white peaches and nectarines, this dessert would also be lovely made with the yellow varieties.

Nestled in a flaky crust, nectarines and raspberries seem to tease the best out of each other — these pies are fragrant and floral, sweet and tart. Even if you've never had the combination of fruits before, it instantly tastes like an American classic.

Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan. To read more about Rashid and the northwestern Michigan cherry harvest, click here. "This is a fresh, colorful salsa that I make at home — a nice alternative to cooked versions like the cherry-peach that we sell at American Spoon Foods," says Rashid. "Feel free to substitute sweet cherries such as Bings — you'll just need to reduce the sugar to 2 tablespoons."

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

We like to serve this fresh salsa with grilled fish, chicken, or pork, or as a dip for tortilla chips.

Nectarine peel adds tangy flavor that balances the sweetness of the plum wine.

Can be prepared in 45 minutes or less.