Summer Stone Fruit Salad

Summer Stone Fruit Salad

Summer Stone Fruit Salad
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Summer is stone fruit season, which means that peaches, nectarines, apricots, plums, and cherries are available in grocery stores. Sure, you may be able to find peaches and nectarines in some stores throughout the year, but summer is when you get to enjoy the freshest varieties. For this fruit salad, you’ll toss together five different stone fruit varieties, some freshly chopped mint, and a simple vanilla, maple dressing for a slightly sweet bite.

One your next trip to the market, be on the lookout for in-season stone fruits, which should take center stage. These stone fruits are the most ripe and offer the best texture and sweetness. The combination of textures and flavors is really what this stone fruit salad aims to showcase. Peaches and nectarines come in yellow and white options, but you can choose the ones you prefer. If you want a more colorful stone fruit salad, consider using white nectarines and yellow peaches, or vice versa. The plums offer a deep red-purplish hue and slightly tart flavor profile. If they are softer, then they’ll be on the sweeter side.

Apricots add a wonderful orange color to the fruit salad, and the dark red cherries make it pop! If you prefer Rainier cherries, which have a whiter color, then you can use those if they are available to you. Now, if you just want to cut up the fruit and toss them together, that is a perfectly acceptable way to assemble a fruit salad. This fruit salad does come with a mint and maple dressing, which sets off the natural sweetness of the stone fruit. Choose your own culinary destiny! Both paths lead to deliciousness!

Summer Stone Fruit Salad
  • Prep Time:15m
  • Total Time:15m

Ingredients

For the Stone Fruit Salad

    For the Stone Fruit Salad

    • 4 white/yellow peaches, pitted and sliced
    • 4 white/yellow peaches, pitted and sliced
    • 4 white/yellow nectarines, pitted and sliced
    • 4 white/yellow nectarines, pitted and sliced
    • 4 red plums, pitted and sliced
    • 4 red plums, pitted and sliced
    • 2 apricots, pitted and sliced
    • 2 apricots, pitted and sliced
    • 2 c cherries, pitted and halved
    • 2 c cherries, pitted and halved

    For the Dressing

      For the Dressing

      • 8 mint leaves, thinly sliced
      • 8 mint leaves, thinly sliced
      • 3 tbsp. grade A maple syrup
      • 3 tbsp. grade A maple syrup
      • 3 tbsp. warm water
      • 3 tbsp. warm water
      • 1 tsp. alcohol-free vanilla extract
      • 1 tsp. alcohol-free vanilla extract

      Instructions

      1. Make sure to wash all the stone fruit and cut around the pit before slicing them up. Add all of the cut up fruit to a large bowl and toss gently to combine.
      2. If you choose to make the dressing, then whisk together the mint, maple syrup, warm water, and vanilla extract in a small cup until smooth.
      3. Pour the dressing over the fruit and gently toss to coat the fruit. Serve immediately or refrigerate for an hour and then serve.
      4. If you do not make the dressing, simply chop up the mint and add it to the salad bowl and mix to incorporate before serving.
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