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Not a big fan of summer heat, real big fan of summer fruits – especially the way they come together in this flavorful Stone Fruit Salad with Honey Poppy Seed Glaze.
Juicy peaches at their peak, sweet nectarines and ripe raspberries … shall we go on? Simply put, this summer stone fruit salad recipe shines a spotlight on the season’s sweetest fruits.
Combine a bit of fresh lemon juice, honey and poppy seeds and you’ve got a beautiful glaze that’s perfect for enjoying poolside, on the patio or at your next summer shindig!
What is a Stone Fruit, Exactly?
At one time I might have passed this question off as a no-brainer (it’s a fruit with a stone in it, duh?). The answer isn’t as straightforward as you’d think.
A stone fruit is defined as a fleshy fruit that has a seed – also known as a pit, or a stone – at the center of the fruit. So, a stone fruit is a fruit with pits, or a pitted fruit. You may also see stone fruits referred to as “drupes” (pronounced droops).
When I think of stone fruits, or drupes, I think of peaches, plums, nectarines, cherries. You, too?
Okay, here’s the good part: blackberries, raspberries and mulberries aren’t berries after all – they’re actually stone fruits.
This was news to me, so, of course, I had to know what else I’ve been missing in the big wide world of stone fruits. I pulled together a handy dandy list for you to peruse.
Stone Fruits List
- Apricots
- Blackberries
- Cherries
- Coconuts
- Lycees
- Mangoes
- Mulberries
- Nectarines
- Peaches
- Plums
- Raspberries
Other Things to Know About Stone Fruits
Without digressing too far into all things stone fruits, here are a few things to know about the juicy, delectable darlings of sweet summertime.
1. June, July and August are the peak months for stone fruit season.
Pick them at the orchard, visit your local farmers market, grow them at home, share them with friends and family. Eat ‘em fresh, cook ‘em up, put ‘em in jam. The summer months are primetime for some of the most popular stone fruits, including apricots, peaches, plums and nectarines.
2. Stone fruits are so darn healthy.
Yes, you read that right. Stone fruits are chock full of antioxidants and other vitamins and minerals, including potassium, vitamins A and C, dietary fiber and anthocyanins, among others. They’re also low in calories and high in water content.
In short, eat all the stone fruits this summer and feel good knowing you’re fueling your body with essential nutrients.
3. There are two types of peaches: clingstones and freestones.
They’re defined just like they sound. Clingstone peaches have a flesh that clings or sticks to the stone while freestones are easily separated from the stone core. There are several key differences between clingstones and freestones. Read all about it in this article from The Kitchn.
Recipe Ingredients and Substitutions
- Stone fruits: This fruit salad recipe calls for raspberries, blackberries, cherries, apricots and peaches but each one of these are interchangeable with the stone fruit of your choice. Nectarines, plums, pluots … use what’s locally available and at the peak of freshness and you can’t go wrong.
- Blueberries: While not a stone fruit, blueberries are a delicious – though optional – addition.
- Dressing: The Honey Poppy Seed Glaze is a quick mix of three simple ingredients, lemon juice, honey and poppy seeds. Swap the honey for agave nectar or maple syrup, and the lemon juice for lime juice in a pinch.
Stone Fruit Salad FAQs
Can I make this recipe in advance?
Sort of. Prep your fruit in advance and ensure it is thoroughly dried before you combine all of the fruit into one bowl. Extra moisture will cause the fruit to become soggy. Store the fruit in the refrigerator up to a day in advance and prepare the glaze/dressing immediately before serving.
How to serve this recipe?
This summer stone fruit salad is great as a breakfast dish, a simple side dish, dessert or a snack. Serve the fruit alongside yogurt with an extra drizzle of honey, use it as a topping for ice cream, pancakes or oatmeal. It’s perfect on its own – because the simplest recipes are often the most delightful.
Can I make a vegan version?
Absolutely! Simply replace the honey with agave nectar or maple syrup.
Is this recipe gluten-free?
Yes, this heart-healthy vegetarian recipe is naturally gluten-free, refined-sugar free and low-sodium.
How to store leftovers?
Leftovers will keep for about a day in an airtight container in the fridge before the fruit begins to change consistency and become soggy. Not a fan of soggy fruit? Consider using leftovers to make a smoothie or a fruity jam to spread over toasted bread or spoon over yogurt.
More Salad Recipes You’ll Love
Looking to beat the heat with something light and fresh? Check out these simple summer salad recipes.
Stone Fruit Salad with Honey Poppy Seed Glaze
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Ingredients
- 6 ounces raspberries
- 6 ounces blackberries
- 6 ounces blueberries
- 6 ounces cherries
- 2 apricots or small nectarines
- 2 plums or pluots
- 1 large peach
- 2 tablespoons fresh lemon juice
- 1 tablespoon raw unfiltered honey
- 1 teaspoon poppy seeds
Instructions
- Wash and thoroughly dry the fruit. Extra moisture may cause the fruit to become a mushy mess. Pat the fruit dry with a paper towel to help speed up drying.
- Remove the stems and stones from any of the pitted fruit and slice lengthwise. Dark fruits like plums and cherries tend to stain, so protect your clothes and countertops accordingly.
- Add the fruit to a large mixing or serving bowl. In a smaller bowl, whisk together the honey, poppy seeds and fresh lemon juice until emulsified. Pour the mixture over the fruit and gently fold to combine. Transfer to a serving platter, if applicable. Serve immediately. Enjoy!
