Stone Fruit Salad with Honey Lemon and Mint

This Summer Stone Fruit Salad recipe is sweet, juicy, and easy to make. Tossed in a simple honey lemon syrup with slices of fresh mint.

Course Dessert

Prep Time 20

Total Time 20

Servings people

Calories 151kcal

Author Rebecca Taig

Equipment

1 cherry pitter

Ingredients

For the Salad

3 peaches
3 nectarines
3 plums
2 cups cherries
6 ounces red raspberries
6 ounces blackberries
2 tablespoons mint leaves, finely sliced

Lemon Honey Syrup

4 tablespoons fresh lemon juice
2 tablespoons honey

Instructions

Prepare the fruit. Wash and dry all of the fruit. Slice around the pits, separating the fruits in half. Cut each half into 4-6 pieces, depending on size. Using a cherry pitter or knife, remove the pits from the cherries and slice most of them in half, leaving a few larger pieces. Finely chop the fresh mint.
Combine in a large bowl. Place all of the fruit in a large bowl with the chopped mint.
Make the syrup. In a small bowl whisk together the fresh lemon juice and honey.
Toss the fruit. Drizzle the syrup over the top of the fruit, and gently toss to combine. Add a few fresh slices of mint on top and serve.

Notes

How to Serve: You can serve this fruit salad alongside savory items such as grilled chicken, salmon, duck, arugula salad, or quiche. For dessert, serve this salad as is or with vanilla bean ice cream.

How to Store: Store any leftovers in an airtight container and in the refrigerator for up to 3 days.

Make in Advance: You can slice the stone fruit and remove the pits from the cherries a day in advance, just make sure to store all the fruits separately. Prior to serving, make the honey lemon syrup, chop the mint, and toss the salad together. Over time the fruit does soften, therefore it is best to serve this salad the same day it is made.

Selecting Fruit: Look for fresh fruit that slightly gives when applying pressure, without any bruising or signs of damage.

Nutrition