Stone Fruit Salad with Vanilla Honey Syrup
Stone fruit salad is the quintessential summer salad. It’s bright, vibrant, sweet and perfect for a party, picnic or beach barbecue.
This gorgeous stone fruit salad takes all of about 10 minutes to throw together and couldn’t be easier. It’ll also be a crowd favorite – promise. So here’s what you do.
Go to the grocery store or farmer’s market and grab yourself a couple of pounds of stone fruit (organic if possible). I personally love a combination of peaches, white nectarines (my favorite) and plums. Once you have your fruit, slice each piece into eight pieces and toss into a bowl. Then, simply pull a bunch of grapes off the stem and introduce them to their fruit friends in the bowl. Finally, finely slice or julienne a handful of mint leaves. The mint leaves perfectly complement the sweetness of the fruit.
But, it does get quite a bit sweeter – ’cause you’re gonna drizzle a little vanilla honey syrup on top. And yes, it’s totally necessary. This salad is a bit of an indulgence, so you might as well indulge! (Though if you’re looking for a “non-sweet” green salad, I highly recommend my roasted beet and kale salad – also perfect for a picnic or barbecue).
The syrup is a quick combo of honey, hot water and vanilla. If I was making a large batch of the syrup I’d use organic vanilla beans and infuse the simple syrup mixture overnight. But as this salad just calls for a small quantity of syrup, I default to making life easy with organic vanilla extract.
So then you just drizzle the syrup, stir the salad and devour all this fruity, sweet goodness. If you bring this stone fruit salad as your “potluck” item, I guarantee it’ll disappear almost instantly.
Enjoy!
- 4 peaches
- 4 nectarines
- 4 plums
- 1 small bunch grapes
- 6-8 mint leaves, finely sliced
- 3 tbsp honey (or maple for vegan)
- 3 tbsp hot water
- 1 tsp vanilla extract
- 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.
- In a small cup, mix the honey, hot water and vanilla extract. Stir until combined and let cool.
- Drizzle the syrup on the fruit salad. Refrigerate or serve immediately.
Other salads you might enjoy:
Summer Garden Salad
Roasted Beet, Blood Orange and Mandarin Salad
Classic Potato Salad
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