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Aug 09 2011

Stone Salad

Summer is the season of berries to some, and that’s fine and well. I love strawberries, raspberries, and blueberries as much as the next person. But let’s not forget the other summer fruit stars–the stone fruits.

stone fruit salad

Stone fruits are those with pits in the middle. Most people are acquainted with peaches, quite possibly the most popular of the bunch. Whether they’re in cobblers, muffins, or even whoopie pies, you’ve probably had them before. But what about the others? Sure, I’ve eaten many a nectarine. And cherries, too. But I’ve never eaten a plum or apricot before. How could I have gone nearly 34 years without partaking of these jewels? It’s unfathomable.

stone fruit salad

Since I sometimes have a bit of anxiety over trying new foods–I know, it’s silly–I thought it best to combine the new fruits with the old favorites. Hence, Stone Salad was born. The quantities are guidelines, as you can adjust it to your tastes and needs. I have two ravenous children who will decimate five pounds of apples in a mere afternoon, so I find a more-is-more approach is best for us. The convenience can’t be beat. And now I don’t have to worry about them not eating all the way down to the pits–problem solved.

As for the plums and apricots? I really don’t know why I was so afraid. They’re delicious!

stone fruit salad

I prefer firmer fruit for fruit salads, as they tend to hold up longer before turning mushy. If you have a peach pitter/slicer, it also works better with firm fruit. I was able to use it on the peaches and nectarines, but the plums were just too soft (and the apricots too small). A cherry pitter is essential for the cherries. I suggest you head out and get one today. Enjoy!

Stone Salad
 
Prep time
Total time
 
A salad comprised entirely of stone fruits
Author:
Recipe type: Fruit Salad
Serves: 8
Ingredients
  • 2 peaches
  • 2 nectarines
  • 2 plums
  • 2 apricots
  • 15 black cherries
Instructions
  1. Wash, pit, and chop fruit into bite-sized pieces. Mix in a large bowl and serve. Best served same day but you can store covered in the refrigerator for up to 3 days.
Nutrition Information
Serving size: 1 cup


About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

4 comments

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  1. Barbara | Creative Culinary

    It’s understandable that I had never eaten goat before but I’m dying that you are new to plums and apricots!! Apricots are just meh to me but plums…when they’re ripe I could just stand over the kitchen sink and eat one after the other without worrying about the juices running down my face (or even my shirt!).

    Lovely salad…would make a great #baketogether me thinks!

    1. Carrie @ poet in the pantry

      Crazy, isn’t it? I’m pretty sure our neighbor where I grew up had a plum tree, too. All that’s changed now!

      This could be the perfect combo for that #baketogether cake…

  2. Heidi @ Food Doodles

    Mmm, I love stone fruits. I can’t wait till they ripen so I can make a salad like this. I used to love fruit salad but haven’t made it lately. Glad you liked the new-to-you fruits :D

  3. Nelly Rodriguez

    What a gorgeous salad!

  1. After School Snackage | Fix Me A Snack

    [...] Stone Fruit Salad from Poet in the Pantry [...]

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