When peaches, nectarines, plums, and apricots are at their peak, this simple stone fruit salad is one of the best ways to enjoy them. Perfect for brunch, a light dessert, or a backyard BBQ.
Stone Fruit Salad with Lemon Thyme Syrup
Juicy peaches, nectarines, plums, and apricots are dressed with a lemon thyme syrup in this easy stone fruit salad. The syrup takes just minutes to make and can be prepared ahead, making this a simple way to enjoy summer fruit at its peak.
The syrup is what makes this salad a favorite of mine. Made with naturally sweetened apricot fruit spread, fresh thyme, lemon zest, and lemon juice, it gives the fruit a beautiful glossy sheen while adding just enough sweetness to complement the fruit without overpowering it.
Serve this stone fruit salad on its own, alongside yogurt at brunch, or as a light dessert after a summer meal.
Why You'll Love This Stone Fruit Salad
- The lemon thyme syrup makes it special. Fresh thyme and lemon add a delicate herbal note that brings out the flavor of the fruit.
- The apricot spread adds more than sweetness. It gives the fruit a beautiful glossy sheen, complements the flavor of the stone fruit, and keeps the syrup vegan.
- It's flexible. Use whatever combination of ripe peaches, nectarines, plums, and apricots looks best, or add cherries, pluots, or plumcots when they're in season.
Ingredients
For the stone fruit salad
Assorted stone fruit: Peaches, nectarines, plums, and apricots are my usual combination, but you don't need all four. Two or three varieties work just as well. Look for fruit that smells fragrant and gives slightly to gentle pressure. Avoid fruit that is rock hard, bruised, or overly soft.
You can also add fresh cherries, pluots, or plumcots when they're in season. I especially like combining sweeter peaches and nectarines with a slightly tart plum or apricot.
Optional toppings: Toasted sliced almonds add a little crunch. You can also serve the salad with plain or vanilla yogurt.
For the lemon thyme syrup
Naturally sweetened apricot fruit spread: This is what gives the syrup its beautiful glossy finish. It also adds a gentle sweetness and an apricot flavor that works naturally with the fresh stone fruit. Use a fruit spread with no added sugar to keep the syrup refined-sugar-free and vegan. Peach spread can be substituted.
Filtered water: Thins the fruit spread to make a pourable syrup.
Fresh thyme: The leaves from 4 to 5 branches add a delicate herbal note. Regular thyme works well; lemon thyme is especially good if you can find it.
Fresh lemon zest: Adds fragrant citrus flavor as the syrup steeps.
Fresh lemon juice: Stirred in at the end to brighten the syrup with fresh acidity.
How to Make Stone Fruit Salad
1. Make the lemon thyme syrup
Whisk together the apricot fruit spread, water, thyme leaves, and lemon zest in a small saucepan. Bring to a gentle simmer over medium heat, then cover, remove from the heat, and let steep for 10 to 15 minutes.
The steeping time allows the thyme and lemon zest to infuse the syrup.
Stir in the lemon juice, then pour the syrup into a jar or airtight container and refrigerate until ready to use. The syrup can be made up to 3 days ahead.
2. Slice the stone fruit
Pit and slice the peaches, nectarines, plums, and apricots. You can slice them into different sizes and shapes for a more relaxed, colorful presentation.
Arrange the fruit in a wide, shallow bowl or on a serving platter.
3. Dress and serve
Drizzle the chilled syrup over the fruit, starting with about half of the syrup. Toss gently and taste before adding more. The fruit releases some of its own juice once dressed, so you may not need all of the syrup.
Top with toasted sliced almonds, if using, and serve immediately. Serve alongside yogurt if desired.
Tips for the Best Stone Fruit Salad
- Use a mix of fruit. Combining sweet peaches and nectarines with plums or apricots gives the salad more depth of flavor than using just one variety.
- Don't over-dress it. Start with half the syrup and add more as needed. The fruit releases its own juices once dressed, so a light coating is usually enough.
- Add the lemon juice at the end. The lemon zest is infused into the syrup, while the fresh lemon juice is added after steeping to preserve its bright flavor.
Variations
- Change the fruit. Use cherries, pluots, or plumcots in place of some of the peaches, nectarines, plums, or apricots. The best combination is simply whatever is ripe and flavorful.
- Change the herb. Fresh basil or rosemary can be used in place of thyme. If using dried lavender, use just a small pinch since its flavor can quickly become overpowering.
- Make it dessert. Serve the dressed fruit with vanilla yogurt, coconut yogurt, or a scoop of vanilla ice cream.
- Use honey instead. If you don't have apricot fruit spread, you can make a simpler version with honey, water, thyme, and lemon. The syrup will no longer be vegan and won't have the same glossy finish or apricot flavor.
What to Serve with Stone Fruit Salad
For brunch: Serve alongside plain or vanilla yogurt and granola.
As a summer dessert: Serve the fruit in small bowls with coconut yogurt or vanilla ice cream.
At a barbecue or gathering: Arrange the salad on a large platter as a fresh, colorful side dish.
How to Store Stone Fruit Salad
Dressed salad: Best eaten shortly after it is dressed. Leftovers can be refrigerated in an airtight container for up to 2 days, although the fruit will become softer and release more juice.
Undressed fruit: If needed, the sliced fruit can be refrigerated in an airtight container for up to a day.
Lemon thyme syrup: Store in a sealed jar in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use frozen stone fruit?
Fresh fruit is strongly preferred because the texture is an important part of this salad. Frozen stone fruit tends to release a lot of moisture as it thaws and can make the salad watery and soft.
Can I use a different fruit spread?
Yes. Peach spread works particularly well because it complements the other stone fruits. Fig spread can also be used, although it will give the syrup a deeper, more pronounced flavor.
Final Thoughts
This is one of those recipes I come back to whenever summer fruit is at its best. The combination of ripe stone fruit with lemon, thyme, and apricot spread is simple, but the flavors work together so well that I never tire of it.
It's one of my favorite ways to serve summer fruit, and I hope you try it.
(This salad has been a favorite with readers over the years, with more than 100 five-star reviews.)
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.
Jeanne @ CookSister! says
How beautiful... I love the lemon-thyme combo too. And simple desserts like this really are the best - why tamper with perfection?
Caitlin says
This looks and sounds divine!!
Sherilyn @ Wholepromise says
How delightfully simple!
naomi says
So lovely, Sylvie. I always love how easy your recipes are to make but sooo rich in flavor and color.
Of course the shots as gorgeous. I love that second to last one best. 🙂
nipponnin says
Sooo pretty! I like to take pictures like that.
Cookie and Kate says
Look at that gorgeous, gorgeous lighting. Beautiful photos and recipe, Sylvie! I love fresh, simple summer desserts like this.
foodwanderings says
Love end of the summer light and simple stone fruit dessert! Really lovely touch with the thyme.