summer stone fruit salad in a bowl

Summer Stone Fruit Salad

22 Shares
1
0
21

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. 

summer stone fruit salad in a bowl

What You’ll Need to Make this Summer Stone Fruit Salad

  • 6 pieces of stone fruit (peaches, apricots, plums), sliced
  • 1 avocado, sliced
  • 10 Bocconcini balls (mini mozzarella), halved
  • 1/4 cup mint, coarsely chopped
  • 3 tablespoons olive oil
  • juice of one lemon
  • pinch of salt
  • optional – pinch of sesame seeds

How to Make this Summer Fruit Salad

  • Arrange the stone fruit, mozzarella balls, and avocado in a large, shallow dish or plate.
  • Sprinkle the mint on top of the salad.
  • Combine the olive oil, lemon juice, and salt in a small bowl and whisk till combined.
  • Drizzle the dressing on the salad and top with sesame seeds, if desired.

More Summer Fruit Salads You’ll Love

If you like produce-heavy summer salads you will enjoy these delicious recipes!

summer stone fruit salad closeup

Stone Fruit Tips

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. 


Yield: 4 side salad servings

Summer Stone Fruit Salad

summer stone fruit salad in a bowl

This summer stone fruit salad is bright and sweet. It's a perfect celebration of summer produce.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 6 pieces of stone fruit (peaches, apricots, plums), sliced
  • 10 Bocconcini balls (mini mozzarella), halved
  • 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

Instructions

  1. Arrange the stone fruit, mozzarella balls, and avocado in a large, shallow dish or plate.
  2. Sprinkle the mint on top of the salad.
  3. Combine the olive oil, lemon juice, and salt in a small bowl and whisk till combined.
  4. Drizzle the dressing on the salad and top with sesame seeds, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 425Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 45mgSodium: 403mgCarbohydrates: 26gFiber: 4gSugar: 14gProtein: 14g
22 Shares
Leave a Reply

Your email address will not be published. Required fields are marked *