Stone Fruit Salad with Vanilla Bean Syrup

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. 

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…

How to Pit and Slice Stone Fruits

1. 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. 
2. Holding both “halves” of the fruit twist in opposite directions, until they separate and pull apart.
3. 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. 
4. For extremely stubborn pits just slice around the pit in sections until you are able to wiggle the pit free. 
5. Apricots are much easier, all you have to do is cut around the pit (as above) then gently pull apart and remove the pit.
6. 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. 

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. 

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.

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.

Try Some Summer Fruit Salad ReciPes…

Stone Fruit Salad with Vanilla Bean Syrup

Our colourful stone fruit salad with its inviting aroma and refreshing taste of summer make it a healthy summer fruit salad offering to serve your guests or to snack on. 

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Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

* Times are an estimate and will depend on your skill level

Course: Dessert, Salad

Cuisine: Australian

Keyword: stone fruit, summer salad, vanilla bean syrup

Difficulty: Easy

Diet: dairy free, nut free, Vegan, Vegetarian,

Servings: 6 as dessert

Calories: 163kcal

Ingredients

• 1 white peach*
• 2 yellow peaches*
• 2 yellow nectarines*
• 4 apricots*
• 4 plums*
• 300 grams cherries*
• ⅓ cup vanilla syryp

Metric – Imperial

Instructions

1- Prepare Stone Fruit

• Starting at the stem opened of the fruit cut through to the pit, the run the knife around the fruit 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.
• Then slice them all into wedges apart from the cherries which you can slice in half.

2-Assemble 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.

Video

Notes

• You can use any mix of stone fruit that you like so long as it weighs 1.5kg or 3.31 lbs. I just needed to be specific for the nutritional panel. 

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 163kcal | Carbohydrates: 41g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 490mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1035IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg

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