Almond Free Stone Fruit Salad with Honey & Fresh Mint
Summer stone fruit at its peak deserves nothing more than a light, fragrant dressing, and that's exactly what this salad delivers. Juicy peaches and nectarines are paired with sweet halved cherries, then tossed in a honey-lemon vinaigrette brightened with apple cider vinegar, lemon zest, and a whisper of ground ginger. Torn fresh mint weaves through every bite, and an optional scatter of basil on top adds an herby, almost floral finish that feels genuinely special. The short rest time is the secret — letting the fruit sit for just ten minutes coaxes out its natural juices and melds everything into a glossy, lightly syrupy bowl of goodness. Many fruit salads lean on toasted nuts for texture, but this one proves you don't need them; the contrast between tender peach slices and plump cherries does all the work. It comes together with minimal effort and zero cooking, making it an ideal choice for warm-weather gatherings, a light dessert, or an elevated brunch side.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium peaches, pitted and sliced into thin wedges
- 2 medium nectarines, pitted and sliced into thin wedges
- 1 cup sweet cherries, pitted and halved
- 2 tbsp fresh mint leaves, torn
For the dressing
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ⅛ tsp ground ginger
- pinch of salt
For serving
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the honey, apple cider vinegar, lemon zest, lemon juice, ground ginger, and salt until the honey is fully dissolved and the dressing is smooth.
- 2
Combine the sliced peaches, nectarines, halved cherries, and torn mint in a large mixing bowl.
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