Originally posted September 11, 2011

stone fruit salad

stone fruit salad by joanie

I love the idea of serving fresh fruit at dinner, not as a dessert offered once everyone is full, but as an appetizer or side dish. I served this alongside pasta and kale, and people ate it up. As the photo shows, my latest version was missing the peaches. It was still delicious. The syrup and mint are subtle and the best fruit salad dressing I've ever had.


  • Syrup:
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup minced ginger
  • Fruit:
  • 2 peaches
  • 2 nectarines
  • 2 plums
  • 1 lime
  • 1 tbsp fresh mint, chopped
6 servings


Bring water, sugar, and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain and let cool in refrigerator.

Slice fruit and combine in a shallow serving bowl. Add syrup, the juice of one lime, and mint. Stir to combine. Cover and chill before serving.

1 hour



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Adapted from

Serious Eats
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