For a light and refreshing dessert, try this stone fruit salad. Made with peaches, nectarines, plums, and apricots in a lemon and thyme-infused syrup, it’s perfect for brunch, dessert, or a backyard BBQ!
Fresh, juicy stone fruit are in abundance. Whether you’ve stumbled on a plump peach or a rosy, red specked nectarine, stone fruit are one of summer’s simplest and best indulgences; a fleeting pleasure not to be missed.
During the warmer months, desserts are a fairly simple affair around my house. A ripe bowl of fruit is kept out on the table, something quick and easy to grab as a light and refreshing end to a meal. (Sometimes dessert just needs to be that easy, we are after all in the lazy days of summer.) Other times it’s this stone fruit salad that makes an appearance.
While many fruit salads are nothing but an afterthought, containing a rather sad blend of honeydew, grapes and whatever else happens to be hanging around the fruit drawer, this one is a blend of delicious summer stone fruits like peaches, nectarines, plums and apricots served with a simple yet sophisticated lemon thyme syrup. Serve it for dessert, brunch or your next backyard barbecue.
What is Stone Fruit:
Peaches, plums, pluots, nectarines, apricots, and cherries are the most common summer stone fruits. Their peak season is late spring to early fall. The fruit grows around a center pit.
Stone fruits can either be clingstone or freestone. The main difference being that a clingstone fruit does not separate easily from the pit while a freestone fruit does. When choosing, pick fruits that are fragrant with flesh that yields slightly to the touch but isn’t soft. You can leave them at room temperature for a day or two, after that place them in the refrigerator.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
There’s no long list of ingredients behind this easy but elegant summer fruit salad. Choose your favorite stone fruit and you’re on your way…
- Stone Fruit – Choose your favorite fruits or whatever happens to look good at the store or market. I like a combination of peaches, nectarines, plums and apricots when possible.
- Apricot Spread – This serves as the base for the lemon thyme syrup. The apricot spread is thinned with water then gently heated to create a glaze for the fruit. Use one that’s naturally sweetened for a refined sugar-free version.
- Lemon – Lemon juice and zest adds a bit of zing to the syrup.
- Thyme – If I can find it I like to use lemon thyme, but otherwise regular thyme works as well. The combination of thyme and peaches is a classic but you can also substitute lavender or rosemary.
And that’s all you need!
How to Make a Stone Fruit Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The first step is to make the lemon thyme syrup.
- You start by whisking together the apricot spread with a bit of water in a small saucepan, and then add your lemon zest and thyme leaves. Bring the mixture to a simmer, then cover, remove from heat and let it sit for 10 minutes to infuse. Chill the syrup in the fridge until you are ready to serve.
- Once the syrup is chilled slice your fruit into a large bowl, drizzle the syrup over the fruit, toss gently to combine and you are ready to serve. It’s that simple.
- If I’m feeling fancy I’ll toast some sliced almonds and sprinkle those over the top or serve the fruit alongside a bit of yogurt but that’s entirely optional.
Variations:
Want to mix things up? Try these variations.
- Try different combinations of stone fruit.
- Use your favorite honey instead of the apricot spread to make the lemon thyme syrup for a non-vegan version.
- Use dried lavender or fresh rosemary instead of thyme to infuse the syrup.
- For a child-friendly version omit the fresh thyme.
More Summer Fruit Recipes:
Stone Fruit Salad with Lemon Thyme Syrup
For a light and refreshing dessert, try this stone fruit salad. Made with peaches, nectarines, plums, and apricots in a lemon and thyme-infused syrup, it’s perfect for brunch, dessert, or a backyard BBQ!
Ingredients
For the lemon-thyme syrup:
- 2 Tablespoons/38g naturally sweetened apricot fruit spread
- 3 Tablespoons/45ml filtered water
- The leaves from 4-5 branches of thyme
- ½ teaspoon fresh lemon zest, grated on a microplane
- 1 teaspoon fresh lemon juice
For the fruit salad:
- 2lbs/907g assorted stone fruit such as peaches, nectarines, plums and apricots, pitted and sliced
- Optional: yogurt to serve or lightly toasted sliced almond to top
Instructions
- Whisk together apricot spread, water, thyme leaves and lemon zest in a small saucepan. Bring to a simmer, cover, remove from heat and steep for 10-15 minutes. Stir in lemon juice, pour syrup into an airtight container and refrigerate until needed.
- When ready to serve, place sliced fruit in a shallow bowl and drizzle with chilled syrup. Toss gently to coat. Serve with yogurt and toasted sliced almonds on the side if desired.
Notes
Variations:
Use different combinations of stone fruit.
Use honey instead of apricot spread for a non-vegan version.
Use dried lavender or fresh rosemary instead of thyme to infuse the syrup.
For a child-friendly version omit the fresh thyme.
Storage
Salad is best served immediately but can be stored in an airtight container in the fridge for up to 2 days.
Dietary info
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Nut-Free, Paleo
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Bionaturae Organic Apricot Fruit Spread - Jelly Organic, Non-GMO, USDA Certified, No Sugar Added, No Preservatives, Organic Fruit Jam, Jam Organic, Made in Italy - 9 Oz -
Deiss PRO Citrus Zester & Cheese Grater — Parmesan Cheese Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits - Razor-Sharp Stainless Steel Blade, Wide, Dishwasher Safe
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 171Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 29mgCarbohydrates: 41gFiber: 4gSugar: 29gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Brian @ A Thought For Food says
I was recently served peaches with dill flowers and a light syrup... it was heavenly. This looks equally (if not more) delightful.
Russell at Chasing Delicious says
I love everything about this recipe. I absolutely adore stone fruit and with all these flavors too, yum! Lovely shots as always!
Kitchen Belleicious says
lemon thyme syrup? I could see me putting that on just about everything. Yum it sounds amazing and perfect with the stone fruit.
najwa kronfel says
Simple and fresh flavors, I love it!
Daniela @ food recipes HQ says
So simple, elegant, healthy!
Sanjeeta kk says
Love such simple preparations with minimum amount of time spent in kitchen! Lovely clicks, Sylvie.
[email protected] says
Simple touch is the best when it comes to fruits I believe! I actually would not do much with stoned fruits, especially the freshly picked ones!
Kristen says
I love the simplicity of this, Sylvie. So good!
Shaina says
I wish I could eat this daily. I love your photos. So pretty.
Trish says
What an amazing end of summer treat! It looks absolutely beautiful too. 🙂
Trish