Certain foods carry me back to my childhood. My earliest memories of fresh food came from my great-grandmother’s kitchen. They had a small farm in their backyard that in the summer was full of fresh corn that we shucked ourselves, purple hull beans that we snapped until our fingers were inky, and ripe blackberries that were best popped right into your mouth from the prickly vine. There was also all manner of fruit trees on the property. And while I have fond memories of the bartlett pears, pink lady apples and dark cherries, my favorite by far was the red and black plums. I remember the ripe fruit would fall to the ground next to the watermelons swelling in size each day. There is just nothing better in my opinion than a juicy plum. Harking back to these sweet childhood memories, I decided to make a stone fruit salad after I came across some pristine plums at my market the other day.
Printsummer stone fruit salad
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
Description
This refreshing summer stone fruit salad combines juicy plums, ripe peach, and vibrant orange with a hint of lemon and mint, perfect for a light lunch or a sweet dessert.
Ingredients
- 1 red plum
- 1 black plum
- 1 ripe peach
- 1/2 large navel orange
- Juice from 1/2 lemon
- A few sprigs of fresh mint
Instructions
- Wash each piece of fruit thoroughly under running water to remove any dirt or residue.
- Peel the orange, ensuring all the pith is removed, and slice it coarsely.
- Slice the red plum, black plum, and peach into bite-sized pieces, discarding the pits.
- Place all the sliced fruit into a medium mixing bowl.
- Squeeze the juice from half a lemon over the fruit mixture to enhance the flavors and prevent browning.
- Toss the fruit gently to combine, ensuring the lemon juice coats all pieces evenly.
- Garnish with a few sprigs of fresh mint before serving.
Notes
This salad pairs wonderfully with grilled dishes like burgers and corn, making it ideal for summer barbecues. For a dessert twist, serve with honey vanilla Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days. Feel free to substitute nectarines for peaches or add cherries for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 24
- Sodium: 0
- Fat: 0.5
- Carbohydrates: 30
- Fiber: 4
- Protein: 2
- Cholesterol: 0
This simple stone fruit salad is great at lunch. I recently had it myself along side an avocado drenched in olive oil and lemon juice, and some chickpeas mixed with tomatoes and red onion in a red wine vinegar dressing. It was divine. But this is also a refreshing fruit dish that I can get my carnivore hubby to eat on a hot summer day. It is wonderful with burgers and grilled corn (and would keep you form having to turn the oven on in these record breaking temps). I have even had it when my mom was visiting with a dollop of honey vanilla Greek yogurt topped as a delicious dessert. Any way I serve it, it always takes me back to my great-grandmother’s farm and her simple southern dishes.
