Stone Fruit Salad with Yogurt, Honey, & Mint
Recipe type: Salad, Desserts
  • 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)
  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.
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!
Recipe by Will Cook For Friends at