Go Back
+ servings
A large white bowl of stone fruit salad
Print Recipe
5 from 5 votes

Stone Fruit Salad

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!
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Course: Salad
Cuisine: American
Keyword: fruit salad, Stone Fruit Salad, Vanilla Honey Syrup
Servings: 6
Calories: 134kcal
Author: Lisa Bryan


  • 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.
    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