Sometimes, we get a bit overzealous with our fruit and veggie shopping around here. I guess that is a good problem to have but it does require some creative problem solving on how to use up all the goodies before they go bad.
This week, it was stone fruit. Between our CSA delivery, the Sunday farmer’s market and Bob’s weekend trip to the store, we ended up with A TON of it. Peaches, nectarines, plums – all delicious, perfectly ripe and ready to be eaten. But how many peaches can one really eat in a day?
Several were immediately chopped up and frozen, perfect for smoothies. Others made their way into breakfast bowls along with granola and Greek yogurt. What was left was turned into a minty fruit salad. Super delicious and so pretty. Problem solved. For now.
1 1/2 cup peaches or nectarines, chopped into bite-size pieces
1 1/2 cup plums, chopped into bite-size pieces
1 cup strawberries, quartered
1/2 cup blueberries
2 tablespoons honey
2 tablespoons lime juice
1 teaspoon lime zest
2 teaspoons mint leaves, finely chopped
- Combine all the dressing ingredients in a medium bowl. Mix well.
- Add the peaches, plums, strawberries & blueberries to the dressing. Toss gently until all the fruit is covered.
- If possible, refrigerate for at least 1 hour for the flavors to combine.