Stone Fruit Salad with Yogurt, Honey, & Mint

This is just to say:

I have eaten
the plums
that were in
the icebox
and which
you were probably
saving
for breakfast
forgive me
they were delicious
so sweet
and so cold

-William Carlos Williams

I am not partial to the long, sweat-soaked days of summer. Nor do I appreciate the buzz of mosquitoes tormenting me every time I dare to leave the house, or the the perpetual struggle to find a shady spot to park. No, I probably wouldn’t name summer my favorite season, that place is held for Spring, or maybe Fall, with their crisp scents and vibrant personalities.

I do, however, appreciate fruit. And there is nothing like the sweet, juicy nectar of a peach running down my chin to make me forget even my slightest troubles.

When taking a bite of something perfectly ripe causes you to stop in your tracks and forget everything else around you… well, that’s what food should be like. Pulling you into the now, and making you savor every delicious moment.

And that’s exactly what this salad does. Fresh, and simple. The key to success with this recipe is to use only the ripest fruit you can find. I chose peaches, nectarines, plums, and apricots. The second key to success is, don’t mess with perfection. You can grill them, or leave them fresh, or a combination of both, as I did. I adore the variation in temperature and flavor, biting into a hot, grilled slice of peach, then a cold, juicy plum. Served with a dollop of yogurt, a drizzle of honey, and just a kiss of mint is all you need.

Summer, you are quickly growing on me.

What’s your favorite summer fruit? Let me know in the comments below, and then we can happy dance together at just how awesome this season can be.

Stone Fruit Salad with Yogurt, Honey, & Mint

 

Print

Author: Willow at Will Cook For Friends

Recipe type: Salad, Desserts

Ingredients

• Stone fruit of choice (I used peaches, nectarines, plums, and apricots -- maybe 5-6 fruit in total)
• Dollop of plain, full-fat, Greek yogurt (about ½ cup)
• Drizzle of honey, to taste (maybe 2 TBSP, but don't go overboard)
• Chiffonade of fresh mint (maybe 3-4 mint leaves, plus more for garnish)

Instructions

1. Wash and cut your fruit. You can cut them into halves, quarters, eighths, or a variety of sizes as I did. There are no rules, here.
2. Optionally, grill the fruit. I chose to grill only the firmest of the fruits, like the peaches, because the more delicate ones -- such as the apricots -- tend to soften and fall apart very quickly. I prefer to grill some, while leaving others fresh and cold, for more variation of flavors and temperatures. I suggest brushing the cut-side of the fruit with a little coconut oil prior to grilling, to help prevent stickage.
3. Place a big dollop of yogurt on your plate or serving platter. If the taste of plain yogurt is a little too tart for you, mix some honey into it first. Arrange the fruit on top of the yogurt, then drizzle with a little extra honey (not too much), and sprinkle with freshly chopped mint.
4. Devour.

Notes

There really are no measurements to this recipe, only suggestions. Feel free to use more yogurt, more mint, whatever sounds best to you. The recipe as written is plenty for two people (ahem, or just me, alone, on a hot evening), but can easily be scaled up for a party or potluck. Just be warned, however much you make will disappear quickly!

3.2.2802

LIKE IT? SPREAD THE WORD:

Yummly

Facebook

Stumbleupon

Pinterest

Twitter

Google