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Minty Stone Fruit Salad

Yield
Servings
Prep time
15 mins
Courses
Desserts | Salads
Special Diets
Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Occasions
Picnic
Source

Adapted from Mark Bittman's recipe in the New York Times.

Description

This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.

Ingredients

2 lbstone fruit (nectarines, plums, pluots, cherries, apricots, peaches, or mangoes, pitted and chopped)
1⁄4 corange juice
1⁄4 cmint leaves (fresh, chopped)
1 Thoney

Instructions

In a large mixing bowl, combine the fruit and orange juice. Fold in the mint leaves and drizzle with honey. That's it, you're done!