Summer stone fruit salad with goat cheese, mint, and toasted almonds — finished with a bright honey‑lemon vinaigrette. This nectarine, plum, and peach fruit salad celebrates peak-season produce and comes from the cookbook Sweet Summertime.
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Summer Stone Fruit Salad Recipe
Summer is the season for stone fruits: peaches, nectarines, plums, cherries, apricots, and even mangoes. When these fruits are ripe they’re juicy and fragrant, and they shine in a simple, well-balanced salad. This recipe combines sliced stone fruit with chopped fresh mint, creamy goat cheese, and crunchy toasted almonds, all dressed in a honey‑lemon vinaigrette.
It’s quick to prepare and versatile — serve it as a light dessert, a brunch side, or an elegant appetizer.
Stone Fruit Salad Dressing
The honey‑lemon vinaigrette is bright and delicate: fresh lemon juice, a touch of vegetable oil to round the flavor, honey for sweetness, and chopped mint for herbaceous freshness. It complements the natural sweetness of ripe stone fruit without overwhelming it.
What are stone fruits?
Stone fruits (drupes) are fruits that contain a single hard pit or “stone” surrounding the seed. Popular stone fruits include peaches, nectarines, plums, cherries, apricots, and mangoes — all excellent choices for this salad.
Ingredients
- Ripe stone fruit — about 3 cups total (peaches, nectarines, plums, apricots, cherries, and/or mango), pitted and sliced
- Vegetable oil — 1 tablespoon to round the vinaigrette
- Fresh lemon juice — 3 tablespoons for brightness
- Honey — 2 tablespoons, plus extra for drizzling
- Fresh mint — 1 teaspoon chopped, plus extra for garnish
- Goat cheese — about 2 ounces, broken into pieces (feta, brie, or burrata can substitute)
- Raw almonds — 2 tablespoons, toasted and roughly chopped
Equipment
You only need basic tools: a knife and cutting board for the fruit, a whisk and bowl to mix the vinaigrette, and an oven or skillet if you toast almonds yourself.
Tips and F.A.Q.
Stone fruits have a single hard pit or stone that encloses the seed. Common examples are peaches, nectarines, cherries, apricots, mangoes, and plums.
Preheat the oven to 350°F (175°C). Spread 1 cup whole raw almonds on a baking sheet and bake 10–15 minutes, stirring once or twice, until golden and fragrant. Remove immediately to cool, then chop roughly.
Goat cheese adds a creamy, tangy contrast that works beautifully. Other good options are brie, burrata, or feta depending on the texture and flavor you prefer.
Stored in an airtight container, the salad will stay fresh for 3–4 days, though the texture of the fruit is best the first day.
If you try this recipe, please leave a star rating and comment — feedback is appreciated. Share your photos on Instagram by tagging @chenee_today.
More Summer Recipes You’ll Love
- Peach Turnovers with Smoked Sugar
- Mango Popsicles
- Ricotta Lemon Pasta
- Cherry Crumb Pie
- Skillet Blueberry Cobbler with Smoked Sugar
- Sweet Summertime Cookbook
📖 Recipe
Stone Fruit Salad with Goat Cheese
Equipment you may need
- Whisk
- Mixing bowls
Ingredients
- 3 cups ripe stone fruit, pitted and sliced (peaches, nectarines, plums, apricots, cherries, and/or mangoes)
- 1 tablespoon vegetable oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey, plus extra for drizzling
- 1 teaspoon fresh mint leaves, chopped, plus extra for garnish
- 2 oz goat cheese, broken into pieces
- 2 tablespoons raw almonds, toasted and chopped
Instructions
- Slice the fruit and arrange it in a serving bowl. Set aside.
- In a medium bowl, whisk together the vegetable oil, lemon juice, honey, and chopped mint to make the vinaigrette.
- Toss the fruit with the vinaigrette. Top with pieces of goat cheese and the toasted, chopped almonds.
- Drizzle with additional honey and sprinkle with extra mint. Serve immediately.
Notes
To toast almonds: spread 1 cup whole raw almonds on a baking sheet and bake at 350°F (175°C) for 10–15 minutes, stirring once or twice. Remove immediately to cool, then chop roughly.
Nutrition
Serving: 1 | Calories: 117 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 6 g | Sugar: 13 g | Fiber: 2 g | Vitamin A: 350 IU | Vitamin C: 8 mg
