Fruit
Stone fruit
A few minutes cut side down, and the shortest fruit time in the chart.
What it does in fast-moving hot air
Stone fruit is high in sugar and acid with a soft, high-water flesh held together by a skin that goes slack early. The cut face caramelises within a couple of minutes because the sugar is right there at the surface, and past about five minutes the flesh behind it collapses and the half loses its shape. It is the clearest case in the fruit chart of a cook that is entirely about the surface: the inside is barely warmed and is not meant to be.
Why the cut matters
Peaches, plums and nectarines are treated as one food because the published guidance treats them as one — halved, stoned, pressed onto the plate, three to five minutes — and because the cooking problem genuinely is identical across them.
Cooking pages
- Grilled peaches and plums — One manufacturer grills four to six halved stone fruit for three to five minutes; it does not say fresh or frozen.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.