Stone Fruit Salad

Makes about 2 quarts (8–10 servings)

A vibrant, juicy mix of summer fruit—this salad captures the sweet overlap of early stone fruit season with the tail end of citrus. While peaches and cherries are the stars here, feel free to adapt based on what you’ve got: swap in blackberries, raspberries, grapes, or plums depending on what’s in your fruit bowl or at the market. The key is balancing sweet, tart, and juicy elements—and layering for color and texture.

Ingredients

  • 2 yellow peaches, peeled and sliced
  • 2 white peaches, peeled and sliced
  • 4 pixie tangerines, peeled and segmented
  • ½ lime or lemon, juiced
  • 1 pint cherries, pitted (or sub blackberries or another berry if cherries aren’t available)
  • 1 pint strawberries, small ones whole, large ones halved
  • ½ pint blueberries
  • 2 sprigs fresh mint
  • 2 tablespoons sweet vinegar (Pedro Ximénez or Chardonnay vinegar)
  • ½ cup plain Greek yogurt (Cocojune is a great non-dairy option)
  • ½ cup walnuts (optional)

Instructions

  1. Layer and macerate the peaches
    In a large bowl, add the sliced peaches and tangerines. Squeeze the lime or lemon juice over the top and gently mix to coat. This keeps the peaches from browning and helps their color stay bright. Let sit for 10 minutes, then add the sweet vinegar and toss again.
  2. Prep the berries and cherries
    In a second bowl, pit the cherries (or prep your berry swap) and add the strawberries and blueberries. While you do this, the peaches will soak up the acid and vinegar, which helps preserve their color and prevents them from turning red from berry juice.
  3. Combine and finish
    Drain and gently rinse the berries if needed, then add them to the peach mixture. Stack and slice the mint leaves into thin ribbons (chiffonade) and stir them in.
  4. Add yogurt and walnuts just before serving
    Dollop in the yogurt and fold gently with a rubber spatula—it should coat the fruit lightly without drowning it. Feel free to sub in non-dairy yogurt, goat yogurt, crème fraîche, or even sour cream depending on what you like or need. Add the walnuts if using, garnish with a few small mint leaves, and serve.