Macadamia Free Stone Fruit Salad with Honey & Fresh Mint
Summer fruit at its peak deserves nothing more than a light, fragrant dressing, and this stone fruit salad delivers exactly that. 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. The torn fresh mint woven through the salad adds an herbal lift that makes every bite feel alive, and an optional scatter of fresh basil at the end takes it somewhere genuinely special. A short rest at room temperature lets the fruit release its natural juices, which mingle with the dressing into something almost syrupy and completely irresistible. The whole thing comes together with a whisk and a gentle toss — no cooking, no fuss, just beautiful produce doing its thing. It works beautifully as a light dessert, a brunch centerpiece, or a vibrant side alongside grilled dishes on a warm evening.
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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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