Stone Fruit + Summer Berry Salad
Serves: 4–6 servings
  • 3 cups stone fruit (peaches, plums, apricots, pluots, or cherries)
  • 2 cups berries (strawberries, blueberries, blackberries, or raspberries)
  • ¼ cup fresh lemon juice, and zest of 1 lemon
  • ½ cup honey
  • 2 Tbs fresh mint, chopped
  1. Cut stone fruit into ½-inch wedges and quarter strawberries
  2. Zest and juice lemons and add ½ cup of honey, stirring to dissolve
  3. Add fruit to lemon and honey mixture and add in the chopped fresh mint
  4. Toss gently by folding the fruit and dressing mixture until combined
  5. Refrigerate until ready to serve (up to 6 hours)
  6. Right before serving, give it another toss and garnish with a fresh sprig of mint
Recipe by Bauman College at