This stone fruit salad is juicy, sweet, and cooling, so you should offer it at all of your summer gatherings. Simply combine five stone fruits from the summer, some minced mint, and a simple vanilla honey syrup for an ever-sweeter mouthful.
If you’re unfamiliar with the term “stone fruits,” it refers to fruits with particularly huge seeds within. Consider fruits like cherries, lychees, mangoes, plums, peaches, and nectarines. A stone fruit salad is obviously needed because the majority of stone fruits are at their best in the summer.
Consider this stone fruit salad as the unexpected yet equally stunning cousin to my classic fruit salad, including larger fruit pieces and a creamy dressing.
What’s in this salad of stone fruits?
Be on the lookout for in-season stone fruits dominating the produce aisle on your next trip to the store.
- Nice texture They have the nicest texture and taste and are the ripest. You may use whatever mix of stone fruits you choose, but my personal favorite is peaches, white nectarines, and plums.
- Variants Both peaches and nectarines are available in yellow and white variants. As a result, I frequently choose white nectarines and yellow peaches to mix things up visually.
- Plums: Due to their sweetness, red plums are a personal favorite. But once more, choose the kind of plums you adore.
- Red seedless grapes Although not stone fruit, I like to incorporate them into the recipe for a softer, more juicy texture. As they are smaller in size, they also visually add some depth to the salad.
- Mint leaves fresh mint leaves are without a doubt among the best herbs to provide with fruit salads.
Honey, boiling water, and vanilla are quickly combined to make vanilla honey syrup. If I were to make a significant
How to make this recipe
Make the stone fruits ready. Slice each stone fruit around the pit after washing them all. Each fruit should be pitted, then cut into 8 pieces and placed in a big serving basin. In the bowl, combine the chopped mint and grapes after removing the stems.
Construct the dressing. Combine the honey, boiling water, and vanilla essence in a small cup. Mix thoroughly, then allow to cool.
Put everything together. Add the syrup to the fruit salad and combine everything.
This also works well as a fruity dessert instead of just a salad or side dish. For your guests, you can serve this in miniature bowls with a dollop of vanilla ice cream or whipped cream on top.
TIPS FOR STORAGE AND MAKING AHEAD
Fortunately, you can prepare this fruit salad a day or two ahead of time. Just make sure you store it in the refrigerator and cover it. The stone fruits can also be pre-sliced a day ahead of time and kept in the refrigerator in a container. When it’s time to serve, quickly prepare the dressing, slice some mint, and combine everything!
Any leftovers should be kept in the refrigerator for two to three days in an airtight container. You may also turn any remaining fruit into a smoothie to prevent waste if you see that it is softening a little too much.
How do I calculate how much fruit to purchase?
- A large peach or nectarine will provide roughly
- 1 cup of sliced fruit, as a quick reference. You’ll need about 3–4 smaller stone fruits, such apricots or plums, to make 1 cup of fruit slices.
- Aim for 1 cup of fruit each person, on average.
Fruit salad: A supper dish or dessert?
Either. You will adore this specific fruit salad dish for this reason. It complements everything grilled on the barbecue and is ideal on its own. Instead, you may eat it as a nutritious dessert or transform it into a luxurious treat by adding some whipped cream or vanilla ice cream.
Can you make fruit salad in advance?
Yes. In the refrigerator, fruit salad keeps its freshness for about 2 days. You can prepare this up to 24 hours in advance if you’re preparing it for a summer party or barbecue. To allow the flavours of the dressing to permeate the fruit, I advise chilling it in the refrigerator for at least an hour after preparation.
Can a salad of stone fruits be savoury?
Yes. The adaptability of this salad is yet another reason to adore it. Serve it with arugula, increase the amount of olive oil in the dressing, or go all out and serve it with a ball of creamy burrata to up the
STONE FRUIT SALAD
- 4 peaches
- 4 nectarines
- 4 plums
- 1 small bunch grapes
- 6 to 8 mint leaves, finely sliced
VANILLA HONEY SYRUP
- 3 tablespoons honey, or maple syrup
- 3 tablespoons hot water
- 1 teaspoon vanilla extract
- Prep the stone fruits. Wash all the stone fruit and slice around the pit. Remove the pit and slice each fruit into 8 pieces and place in a bowl. Remove the grapes from the stems and add to the bowl along with the mint.
- Make the syrup. In a small cup, mix the honey, hot water and vanilla extract. Stir until combined and let cool.
- Toss it all together. Drizzle the syrup on the fruit salad and mix together until everything is well coated. Refrigerate or serve immediately.