Stone Fruit Salad


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This stone fruit salad is juicy, sweet, and refreshing – aka it’s one you’ll want to serve at all your summer get-togethers. Just toss together five summer stone fruits with chopped mint leaves and a simple vanilla honey syrup for an ever sweeter bite. 

Stone fruit salad in a large serving bowl

If you’re new to the term “stone fruits,” it’s basically fruits that hold very large seeds in the middle. Think plums, peaches, nectarines, mangoes, lychees, cherries, etc. And since most stone fruits are at their prime during the summer months, a stone fruit salad is quintessential of course. 

Think of my classic fruit salad as the expected fruit salad at parties and gatherings, and this stone fruit salad as the unexpected yet equally dazzling cousin with bigger slices of fruit and a sweet vanilla dressing.

Ingredients for a stone fruit salad on a table

Stone Fruit Salad Ingredients

On your next trip to the market, be on the lookout for in-season stone fruits taking center stage in the produce section. These are the ones that are most ripe, with the best texture and sweetness. I personally love a combination of peaches, white nectarines, and plums, but use any combination of stone fruits you prefer! 

  • Peaches and Nectarines: Each of these varieties comes in yellow and white options. So I’ll usually grab yellow peaches and white nectarines just to switch up the colors. And if you want to jazz it up, use grilled peaches for a smoky aroma!
  • Plums: Red plums are a personal favorite since they’re on the sweeter side. But again, go with the type of plums you love. 
  • Grapes: Although this isn’t a stone fruit, I like to add red seedless grapes into the mix for a softer, juicier texture. They also give some dimension to the salad visually since they’re smaller in shape.  
  • Mint Leaves: Fresh mint leaves are hands down one of the best herbs to complement fruit salads.
  • Vanilla Honey Syrup: 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.

Find the printable recipe with measurements below.

Stone fruits sliced on a board for a stone fruit salad

How to Make The Best Stone Fruit Salad

I gotta say, fruit salads are the best for when you need to make a quick summer side dish or dessert (see my tip below!). Just slice the fruits, mix up the dressing, and toss everything together. 

Prep the stone fruits. Wash all the stone fruits and slice them around the pit. Remove the pits, slice each fruit into 8 pieces, and place in a large serving bowl. Remove the grapes from the stems and add to the bowl along with the chopped mint.

Stone fruit salad ingredients in a bowl

Make the dressing. In a small cup, mix the honey, hot water and vanilla extract. Stir until combined, then let cool.

Stone fruit salad dressing in a bowl with a spoon

Toss it all together. Drizzle the syrup on the fruit salad and toss everything together. Pro tip: Aside from being a salad or side dish, this makes for a delicious fruity dessert! You can serve this in little bowls for your guests with a scoop of vanilla ice cream or whipped cream on top (my personal favorite).

Mixing a stone fruit salad in a large glass bowl

Storage and Make-Ahead Tips

Luckily, you can make this fruit salad a few hours in advance. Just make sure to cover it up and store it in the fridge. You could also pre-slice the stone fruits a day in advance and store them in a container in the fridge. Then when you’re ready to serve, quickly make the dressing, chop some mint up, and toss it all together! 

For any leftovers, store them in an airtight container in the fridge for 2 to 3 days. If you notice that the fruit is softening a bit too much, you can also add any leftovers into a smoothie so they don’t go to waste!

A large serving bowl of stone fruit salad

More Summer Salads 

There’s nothing like a big bowl of salad as respite from the summertime heat. But instead of fruits, make the most of seasonal vegetables in these summer salads. They’re sure to please for an easy dinner addition. 

If you love stone fruits as much as I do, don’t delay on this stone fruit salad. When you make it, let me know your thoughts in a comment below!

A large white bowl of stone fruit salad

Stone Fruit Salad

5 from 5 votes
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 6
Author: Lisa Bryan


This stone fruit salad is one you’ll want to serve all summer long. Plus, the mint leaves and vanilla honey syrup takes it over the top!


  • 4 peaches
  • 4 nectarines
  • 4 plums
  • 1 small bunch grapes
  • 6 to 8 mint leaves, finely sliced

Vanilla Honey Syrup


  • 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.
    A glass bowl of stone fruit salad ingredients
  • Make the syrup. In a small cup, mix the honey, hot water and vanilla extract. Stir until combined and let cool.
    A bowl of stone fruit salad dressing
  • Toss it all together. Drizzle the syrup on the fruit salad and mix together until everything is well coated. Refrigerate or serve immediately.
    A serving bowl of stone fruit salad with a wooden spoon


Calories: 134kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 26mg | Potassium: 329mg | Fiber: 4g | Sugar: 29g | Vitamin A: 835IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg
Course: Salad
Cuisine: American
Keyword: fruit salad, Stone Fruit Salad, Vanilla Honey Syrup
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published August 2015, but updated with new photos and information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Made the stone fruit salad. Was very yummy. Some folks topped their vanilla Gelato with it, so delicious!

  2. I made this for brunch and it was fabulous! The dressing was super flavorful and complimented the fruit so well! Delicious!5 stars

  3. This stone fruit salad is as beautiful as it is delicious! This is my second time making it. We enjoyed it today as a light and refreshing summer lunch.5 stars

  4. Such a wonderful use for summertime stone fruits! This salad sounds absolutely perfect for a beach barbecue. 5 stars