Minty Fruit Salad

By Mark Bittman

Minty Fruit Salad
Michael Kraus for The New York Times
Total Time
5 minutes
Rating
5(896)
Comments
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Summer is the season of stone fruit — juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you’ve got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.

Featured in: A Dozen Ways to Serve Stone Fruit

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Ingredients

  • 4½ to 5pounds chopped fresh stone fruit
  • ¼cup fresh orange juice
  • ¼cup fresh chopped mint leaves
  • 1tablespoon honey
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

187 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 2 grams protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

Ratings

5 out of 5
896 user ratings
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Comments

Suzanne Leone

Delicious and easy. But - one critique - why does NYT put silly time designations for recipes, such as "5 minutes" for this one. Chopping the fruit is a very necessary part of preparing this recipe. Unless you have a team of prep-cooks at your disposal, pitting and chopping 5 pounds of stone fruits, and washing and chopping 1/4 cup of fresh mint, takes significantly more time than 5 minutes. Yes, it's self-evident, but why bother stating a time at all?

Theresa

Refreshing salad! Pomegranate seeds added some nice color and texture to peach, nectarine, mango and plums. The mint is a tasty touch.

“Five minutes”? Hah. Who can pit and slice five pounds of stone fruit in five minutes? This took considerably longer (not including the pomegranate addition), but I knew that Mark’s measurement of time doesn't align with mine, so I expected that. Worth the effort. I would make this again.

Ada

This recipe makes perfect breakfast: I reduced the amount of orange juice and honey and then added a few tbsps of nonfat greek yogurt.

Lisa

The cherries in this recipe make it!

Jen

Been making a version of this for years. Our dressing, from a recipe in Glamour magazine (yes) years ago, is lemon juice, honey, mint, and grated fresh ginger. It’s always a hit.

Fred S.

Smear the bottom of each serving bowl with plain yogurt, add fruit salad on top, and top with crumbles of frozen, fresh-squeezed grapefruit juice.

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