Refreshing, tangy and sweet! Stone fruit season is here, and what better way to reap all the benefits of this delicious produce than with a colourful and nourishing Minty Stone Fruit Salad.
Minty Stone Fruit Salad
When I think of the transition from Summer to Fall, I think of the delicious fruits and vegetables in season. Right now, stone fruits are the delicious produce taking centre stage in early Fall.
The seasonal fruits are nourishing stars and perfect to incorporate in all kinds of sweet and savoury dishes. This time, I turned them into a colourful fruit salad dressed in honey and fresh mint to serve as a healthy treat.
What are stone fruits?
For this sweet salad, I wanted to use fruits in season now. So I opted for different juicy stone fruits. But what exactly are stone fruits? Let’s dive right into the delicious produce in season now.
Stone fruits (also called drupes) are fruits that come with a pit. The pit marks the centre of the fruit, coated by the fruity flesh and skin. You can mostly eat the skin without concern. When possible, opt for organic and local stone fruits. They usually taste much better and are not sprayed with pesticides. Moreover, stone fruits are rich in vitamins and minerals (vitamin A, C), calcium and potassium. Their high fiber content also supports our digestive system.
Wondering why I threw raspberries in a stone fruit salad? Unlike popular belief that these fruits count as berries, raspberries are stone fruits as well as blackberries. Shocking, right? All the following fruits are stone fruits and great to add to the salad:
- apricot
- plum
- nectarine
- peach
- cherry
- mango
- raspberry
- blackberry
- mango
- lychee
- olives
- coconuts
Tips for making stone fruit salad
This stone fruit salad is as easy as it gets and is ready in under 10 minutes. Serve as a juicy starter, refreshing breakfast or balanced dessert and follow these tips to customise it to your liking:
- You can customise the fruit salad to your liking. If you don’t have one of the fruits mentioned in this recipe, leave it out. You can also substitute for other stone fruits to change it up.
- If you make a bigger batch, store the leftovers in an airtight container and put them in the fridge for up to 3 days.
Hungry for more fall fruits?
Check out these balanced dishes using the seasonal produce:
Minty Stone Fruit Salad
Ingredients
- 6 plums
- 2 nectarines
- 100 g raspberries (¾ cup)
- 1 teaspoon honey
- 2 tablespoon fresh mint
Instructions
- Cut fruits into bite-sized pieces and put them in a bowl.
- Drizzle honey over fruits, add roughly chopped mint and stir to combine.
- Serve with some more fresh mint if you like and enjoy.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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