Equipment
Knife
Cutting board
Mixing bowl
Ingredients
4 servings
Main
- 2150 g stone fruit, chopped
- 60 ml orange juice, fresh
- 30 g mint leaves, fresh, chopped
- 21 g honey
Nutrition (per serving)
279
Calories
1g
Protein
69g
Carbs
1g
Fat
1g
Fiber
51g
Sugar
46mg
Sodium
Method
01
Place the chopped stone fruit, orange juice, chopped mint, and honey into a mixing bowl.
02
Stir the ingredients together gently until the fruit is evenly coated.
Look for: Fruit surfaces appear glossy and mint is evenly distributed.
03
Serve the salad immediately.
Chef's Notes
- For optimal flavor, use a variety of ripe stone fruits like peaches, plums, nectarines, and apricots. The mix of textures and sweetness levels will create a more complex and enjoyable salad.
- Don't over-chop the mint. A gentle chop releases its oils without bruising it, preserving its vibrant flavor and color. If you have time, consider a fine chiffonade for a more elegant presentation.
- Taste and adjust the sweetness and acidity before serving. Depending on the ripeness of your fruit, you might need a touch more honey or a squeeze of lime/lemon juice to balance the flavors.
- While this salad is best served immediately to maintain the crispness of the fruit and freshness of the mint, if you need to prepare it slightly ahead, combine the fruit and dressing just before serving to prevent the fruit from becoming too soft.
Storage
Refrigerator: 24 hours — Fruit will release liquid and soften over time.
