Our Stone Fruit Salad captures the essence of summer ! It includes a delightful medley of stone fruits that we have tossed in a delicious vanilla bean syrup. Perfect as a healthy dessert option for your guests or great to snack on throught the week.
This salad combines the natural sweetness of juicy stone fruits with the aromatic flavours of our vanilla bean syrup.
Feel free to get creative with this recipe by adding some toasted nuts or a sprinkle of cinnamon for an extra flavour boost. You can also pair it with a dollop of Greek yoghurt or whipped cream if you're feeling indulgent.
You Will Need
The Stone Fruits We Used in This Salad:
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.
Step-by-Step Instructions
Step 1 - Prepare Stone Fruit
Wash, dry and remove the pits from all your stone fruit (you will find detailed instructions in our pitting stone fruit post).
Then slice the peaches, nectarines, apricots and plums into wedges.
Pit the cherries and slice them in half.
Step 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.
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.
Tips and Questions
What Are Stone Fruits?
Stone fruits, also known as drupes, are fruits that have a large, hard pit or "stone" inside. The stone is surrounded by fleshy fruit.
These fruits belong to the Rosaceae family and are known for their sweet and succulent flesh. Typically, there is a single seed inside the stone of these fruits.
Stone fruits are at their peak in summer, and you will find apricots, cherries, nectarines, peaches, and a large variety of plums.
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 and enjoy it as a fruity ice cream at a later time.
Recipe Card
Ingredients
- 1 white peach*
- 2 yellow peaches*
- 2 yellow nectarines*
- 4 apricots*
- 4 plums*
- 300 grams cherries*
- ⅓ cup vanilla syryp
Instructions
- 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.
- 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.
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