Brazil Nut 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 recipe delivers. Ripe peaches, nectarines, and sweet cherries are tossed in a honey-lemon vinaigrette with a whisper of ground ginger, then finished with torn fresh mint and optional basil for an herby brightness that makes every bite feel alive. The short rest time before serving is a small but brilliant step — it coaxes the fruit into releasing its natural juices, which mingle with the dressing into something almost syrupy and deeply flavorful. This is the kind of dish that looks stunning on a table with virtually zero effort, making it perfect for warm-weather gatherings or a light, refreshing dessert. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can serve it confidently without scanning labels or worrying about hidden additives. The balance of sweet honey, tart apple cider vinegar, and zesty lemon keeps the whole thing from feeling cloying — it's bright, clean, and genuinely hard to stop eating.

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