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The finished Stone Fruit Salad in a serving platter

Stone Fruit Salad with Honey Lime Dressing: A Fruit Salad that Stays Fresh

  • Author: Marie Bostwick
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 large ripe peach
  • 2 ripe nectarines
  • 6 ripe apricots
  • 1 lb ripe red cherries, pitted
  • 15–20 mint leaves, torn into small pieces (reserve one for garnish)
  • ¼ cup olive oil
  • Fresh juice of two limes
  • 2 T honey
  • Pinch of kosher salt

Instructions

  1. Wash all the fruits and pat dry.
  2. Peel the peaches and nectarines, then cut into bite-sized chunks. Halve the apricots, remove the pits, and slice each half into four pieces. Halve the pitted cherries.
  3. Place all the prepared fruits into a medium-sized bowl. Tear the mint leaves into small pieces and sprinkle over the fruit. Set the salad aside and make the dressing.
  4. Squeeze the lime juice into a small bowl. Add the olive oil, honey, and pinch of salt. Whisk dressing very thoroughly, until the honey has completely dissolved. Taste and adjust seasonings and ingredients as needed.
  5. Pour about half of the dressing over the fruit salad and gently stir to coat all the fruit. Taste and see if you’d like to add more dressing. Reserve any unused dressing for another purpose. Sprinkle a few extra pieces of mint over the top.
  6. Serve immediately or store covered in the refrigerator until mealtime. For best flavor, enjoy within a day or two of preparation.

Find it online: https://mariebostwick.com/stone-fruit-salad-with-honey-lime-dressing-a-fruit-salad-that-stays-fresh/