Stone Fruit Salad

A fresh summer recipe

Then… finally this weekend it happened. The moment I was waiting for. My stone fruit were perfectly ripe and READY for me and I couldn’t wait. Whenever we go to the food store, my kids always ask if they can pick out a piece of fruit to snack on. I always let them because it’s a healthy snack and I’m so happy they get just as excited about peaches as they do donuts. 


1 1/2 cups sliced strawberries or raspberries

1 1/2 cups diced cantaloupe

1 1/2 cups diced pineapple

1/2 cups diced honeydew melon

1 cup blueberries

1 cup halved grapes

1/2 cup pomegranate arils

1/4 cup honey

1 teaspoon fresh lime zest

3 Tablespoons fresh lime juice

Fresh mint, for garnishing


Cut your stone fruit into chunks, removing the center stone (seed thingy) and place in a large bowl.  Crumble the goat cheese into the bowl.  Place your pecans, in a pan over medium-high heat. Toast the pecans for about 4 minutes, shaking them frequently so they don’t burn.  Add the toasted pecans, chopped basil, olive oil and balsamic vinegar to the bowl and toss.