Summer Stone Fruit Salad
This summer stone fruit salad is bright and sweet. It's a perfect celebration of summer produce. The tartness of the plums is counterbalanced by the mellow mozzarella and avocado. The key to this salad is using fruit that is very ripe.
The stone fruit family includes peaches, apricots, nectarines, plums, and cherries. They all have a hard stone or pit in the center. They're at their best from June to September. Cherries are typically the first in-season followed by apricots and peaches, with plums at their height near the end of the season.
Stone fruit likes to bruise, so be careful when you purchase it not to squeeze it to check ripeness - rather check for a fragrant smell, see if it feels heavy, and look for a depth of color.
Enjoy this summer stone fruit salad!
- 6 pieces stone fruit (peaches, apricots, plums)
- 10 Bocconcini balls (mini mozzarella)
- 1 avocado, sliced
- 1/4 cup mint, coarsely chopped
- 3 tablespoons olive oil
- juice of one lemon
- pinch of salt
- optional - pinch of sesame seeds