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    Home » Fruit Salads

    Stone Fruit Salad with Vanilla Bean Syrup

    Filed Under: Fruit Salads, Summer Salads

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    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

    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. 
    • 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
      TWIST IN OPPOSITE DIRECTIONS
    • HANDS PULLING APART WHITE PEACH WITH HALVED STONE FRUIT ON A WOODEN BOARD IN BACKGROUND
      PULL APART
    • HANDS SEPARATING WHITE PEACH WITH HALVED STONE FRUIT ON A WOODEN BOARD IN BACKGROUND
      AND SEPARATE FRUIT
    • HANDS CUTTING AROUND PIT OF WHITE PEACH WITH HALVED STONE FRUIT ON A WOODEN BOARD IN BACKGROUND
      CUT AROUND PIT
    • WHITE PEACH ON WOODEN BOARD WITH PIT REMOVED
      AND DISLODGE PIT
    • PITTING CHERRIES WITH CHERRY PITTER
      REMOVE PITS WITH CHERRY PITTER
    • PITTED CHERRIES ON BOARD WITH PITTER & KNIFE
      OR USE A KNIFE

    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
      CUT INTO THIN WEDGES
    • PITTING CHERRIES WITH CHERRY PITTER
      REMOVE PITS WITH CHERRY PITTER
    • CUTTING CHERRIES IN HALF ON WOODEN BOARD
      SLICE THEM 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.

    • 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
      MIX WELL TO COMBINE
    • STONE FRUIT SALAD ON WHITE PLATE WITH CUT STONE FRUIT SURROUNDING IT
      ARRANGE IN A SALAD BOWL & CHILL TIL READY TO SERVE!

    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
      WATERMELON FRUIT SALAD

    Recipe Card

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

    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. 
    Print Recipe Pin Recipe Rate this Recipe
    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
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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