Sensational stone fruit recipes your kids will love

Reading time: 3 min

Watching a child relishing a fresh, juicy, sweet plum or peach is a sight to behold – it would make anyone smile. The stone fruit season is near, when fresh peaches, plums and nectarines will be a very welcome sight on supermarket shelves.

Inspire your kids this season with these kid-friendly recipes and you’ll have them eating those nectarines, plums and peaches out of your hands for ever more. Once you say the words ‘popsicles’ and ‘golden syrup’, they’ll be keen to know what you’re about to serve up, that’s for sure.

Nectarine, maple and yoghurt popsicles

Makes 8. Recipe by Zola Nene


Nectarine, maple and yoghurt popsicles for toddlers
Image: Supplied

3 nectarines, chopped
Juice of ½ orange (reserve the zest for the yoghurt layer)
2 tbsp. maple syrup
250ml full cream plain yoghurt
100ml milk
1 tsp. vanilla extract
Zest of one orange, finely grated
¼ cup maple syrup
100g ginger biscuits, crushed
4 tbsp. melted butter

To serve:

50g dark chocolate, melted


  • Place the nectarines, orange juice and maple syrup into a pot, then simmer until the nectarines are soft.
  • Place into a blender and purée until smooth.
  • Spoon nectarine purée one-third full into the lolly moulds.
  • Whisk together the yoghurt, milk, orange zest and maple syrup, then carefully spoon into the moulds onto the fruit mixture, leaving space for the cookie mixture.
  • Mix together the crushed ginger biscuits and butter, then add as the final layer in the lolly moulds.
  • Carefully push the lolly sticks through, then freeze until completely set before unmoulding.
  • Before serving, drizzle with melted chocolate.

Crunchy oat and nut, plum and nectarine bars

Makes 14 bars. Recipe by Jenny Morris

Oat and nut, plum and nectarine barsIngredients

250ml light brown sugar
60ml golden syrup
160g butter
625ml rolled oats
125ml pecan nuts, chopped
125ml cranberries
80ml sunflower seeds
1 large fresh South African nectarine, stoned and thinly sliced
2 fresh South African nectarines, stoned and thinly sliced


  • Heat the oven to 175 degrees Celsius. Grease and line an 18cm x 28cm x 4cm deep baking tin.
  • Heat the sugar, golden syrup and butter together in a saucepan over low heat until the butter is melted.
  • Stir in the oats, pecan nuts, cranberries and sunflower seeds until well combined.
  • Spoon half the mixture into the prepared baking tin. Arrange the fruit on top overlapping them slightly.
  • Spoon the remaining oat mixture on top and spread out evenly. Use the back of a spoon or a potato masher and press down firmly.
  • Bake for 35 to 40 minutes or until golden. Leave to cool completely before cutting into bars using a sharp knife.

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