File photo
Peaches, along with plums and nectarines make
a delicious addition to the grill.

Everybody must get stoned

If what you're after is vine-ripened sweetness, it can be hard to find that perfect, juicy, flavorful peach here in Hawaii, so far from the fruit trees.

But peaches and other stone fruit are plentiful this time of year, and if you just can't resist, here's an idea -- cook the fruit. The fruits need not be perfect and you get a hint of the seasonal flavors.

Best bets for buying them: Plums in three colors (black, red and green) are 89 cents a pound at Times. Nectarines are 77 cents at Foodland and Sack N Save.

Other stone-fruit specials this week: Star has white peaches and red nectarines for $1.49 a pound. Foodland and Sack N Save have plums for $1.59. Safeway is selling nectarines for $1.59 and plums for $1.69. Daiei has nectarines for 98 cents, plums for $1.38. And Times is offering peaches or nectarines for $1.79.

The California Fruit Tree Agreement, an association of growers, recommends trying stone fruits in soups, salads and grilled dishes.

Recipes are available on the group's Web site, http://www.caltreefruit.com.

But for now, here's an example:

Grilled Sausages and Stone Fruit

California Tree Fruit Agreement

4-6 sausages
1/4 cup honey
2 tablespoons lime juice
2 tablespoons Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
2-4 EACH peaches, plums and nectarines, halved and pitted
Fresh oregano, marjoram or thyme

Split skin on sausages diagonally at 1-inch intervals. Mix honey, lime, mustard and pepper. Brush over sausages and cut surfaces of fruit. Cover and refrigerate until ready to grill.

Place fruit, cut sides down, and sausages on grill over medium coals, with the fruit over the hotter areas. Grill, turning as needed. Remove after 5-10 minutes. Sprinkle with fresh herbs. Serves 4-6.

Approximate nutritional information, per serving: 400 calories, 22.5 g fat, 51 mg cholesterol, 655 mg sodium.*

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