MINT HONEY STONE FRUIT SALAD
Genevieve Jerome
Mint honey stone fruit salad is made with peaches, nectarines, plums, apricots, strawberries, and fresh mint. This is one stone fruit salad recipe you will come back to again and again in the summer months!
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Desserts, Healthy Desserts, breakfast
Cuisine Italian
Servings 6 people
Calories 144 kcal
Trim the strawberries stems and half or quarter, if large. Add to the bowl of fruit.
Quarter the apricots, remove the pit. Add to the bowl of fruit.
Quarter the white peaches, remove the pit, and slice pieces evenly. Add to the bowl of fruit.
Quarter the yellow peaches, remove the pit, and slice pieces evenly. Add to the bowl of fruit.
Quarter the plums, remove the pit, and slice pieces evenly. Add to the bowl of fruit.
Add the fresh lime juice and combine.
Drizzle with honey and combine.
Dice the mint and add to the stone fruit salad until combined.
Garnish with more fresh mint.
Serving: 1 cup Calories: 144 kcal Carbohydrates: 38 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 2 mg Potassium: 286 mg Fiber: 2 g Sugar: 34 g Vitamin A: 801 IU Vitamin C: 29 mg Calcium: 18 mg Iron: 1 mg