Minty Stone Fruit Salad

Serving size:
 6 Servings

Ingredients

    • 2 lb
    • stone fruit (nectarines, plums, pluots, cherries, apricots, peaches, or mangoes, pitted and chopped)
    • 1⁄4 c
    • orange juice
    • 1⁄4 c
    • mint leaves (fresh, chopped)
    • 1 T
    • honey
Prep
15 minutes
Ready in
15 minutes

Description

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

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

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! 

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