Our colourful Stone Fruit Salad, with its inviting aroma and refreshing taste of summer, makes it a healthy summer fruit salad offering to serve your guests or snack on.

Jump to Recipe Jump to Video Print Recipe

STONE FRUIT SALAD ON WHITE PLATE WITH CUT STONE FRUIT SURROUNDING IT

[lwptoc]

What Are Stone Fruits?

No fruits epitomise summer better than stone fruits, so-called because the seed inside them is very large and hard. The ripe fruit is soft, has a sweet aroma and some say a slight almond flavour. They are best when left to ripen at room temperature and then stored in the fridge. They’re packed with fibre and nutrients like potassium, beta-carotene, vitamin C and vitamin K.

Stone fruits are at their peak in summer, and you will find apricots, cherries, nectarines, peaches, and a large variety of plums.

The Stone Fruits We Used

We have used a mix of white and yellow peaches, nectarines, plums, apricots and cherries in our salad but so long as you have approximately 1.5 kilograms or 3.3 pounds of fruit, it is up to you to choose your favourites.

You Will Need

LABELLED INGREDIENTS NEEDED TO MAKE STONE FRUIT SALAD

How to Pit and Slice Stone Fruits

Starting at the fruit's stem end, cut through to the pit, then run the knife around the fruit (following the indentation) with the blade against the pit and finish where you started.
Holding both “halves” of the fruit twist in opposite directions, until they separate and pull apart.
Using a small sharp knife prise the pit from the fruit, for some stubborn pits you may need to cut around the pit to dislodge it.
For extremely stubborn pits just slice around the pit in sections until you are able to wiggle the pit free.
Apricots are much easier, all you have to do is cut around the pit (as above) then gently pull apart and remove the pit.
For cherries, I like to use a cherry pitter, but you can also cut the cherry, prise it apart and remove the pit or use chopsticks by pushing the narrow end of a chopstick into the stem hole and then push the pit from the cherry.

HANDS CUTTING AROUND PEACH TWIST IN OPPOSITE DIRECTIONS — CUT AROUND PIT FROM STEM END

HANDS TWISTING APART WHITE PEACH WITH HALVED STONE FRUIT ON A WOODEN BOARD IN BACKGROUND — CUT AROUND PIT FROM STEM END

How to Make It

1PREPARE STONE FRUIT
Wash, dry and remove the pits from all your stone fruit. Then slice them all into wedges apart from the cherries which you can slice in half.

HALVED STONE FRUIT ON WOODEN BOARD WITH RED KNIFE — WASH, PIT & HALVE FRUIT

HANDS SLICING STONE FRUIT WITH A RED KNIFE ON A WOODEN BAORD — WASH, PIT & HALVE FRUIT

2ASSEMBLE SALAD
Place all the sliced stone fruit in a large mixing bowl, pour over the vanilla bean syrup, and mix well to combine. Chill until you are ready to serve, then arrange in a salad bowl.

CUT UP STONE FRUIT IN A BOWL WITH VANILLA BEAN SYRUP — ADD FRUIT & SYRUP TO BOWL

MIXING STONE FRUIT SALAD WITH VANILLA BEAN SYRUP IN A BOWL WITH METAL SPOON — ADD FRUIT & SYRUP TO BOWL

Tips & Questions

What to serve with your stone fruit salad

To be perfectly honest I love this on its own but if you’re looking to add some creaminess serve it with double cream or crème fraîche, ice cream, whipped ricotta or yoghurt.

Can I make it ahead?

Yes, in fact, I strongly recommend making it several hours in advance and chilling in the fridge to allow the flavours to meld together and to make it ice cold and super refreshing.

What can I do with the leftovers?

I still love this salad the next day but if you are looking to change things up a bit, use it as a topping for pancakes or dice the fruit up to use in the batter and reserve the fruity syrup to pour on top.

Or dice up the fruit and stir it through softened vanilla ice cream with some roasted nuts such as almonds and freeze to preserve enjoy at as a fruity icecream later time.

More Summer Fruit Salad Recipes

CANTALOUPE SALAD IN NAVY PLATE WITH GREEN GRAPES ON SIDE — CANTALOUPE SALAD

WATERMELON FRUIT SALAD ON A PLATTER WITH CHERRIES AND MINT ON THE SIDE — CANTALOUPE SALAD

Recipe Card