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.