Today I am sharing my current obsession: a stone fruit salad with hints of mint and lime reminiscent of a delicious mojito!
Tangy, sweet, and insanely refreshing, this fruit salad is a perfect way to take advantage of summer’s amazing bounty. It makes a delicious breakfast or snack and is easily multiplied for a party, picnic, or bbq.
Mojito Stone Fruit Salad
Serves 2 as a snack or side, or 1 as a big bodacious breakfast
Vegan, raw, gluten-free
1 nectarine (or peach), pitted and diced
1 plum, pitted and diced
10 cherries, pitted and quartered
1 tsp freshly squeezed lime juice
1/2 tsp grated lime zest
1 tsp finely chopped fresh mint
Combine all ingredients in a large bowl and mix well, stirring gently to avoid bruising the fruit.
Enjoy as is or top with coconut whipped cream for a little decadence! (I like this method by Angela of Oh She Glows).
1) Conventionally grown stone fruits tend to carry a lot of pesticides on their skin. In this one you’ll be eating all the skins, including that of the lime, making this one recipe for which you may want to consider using organic ingredients if available.
2) If your fruit is underripe or you find the salad comes out more tangy than you’d prefer, go ahead and add a little bit of sweetener. Agave nectar or some cane or turbinado sugar would work beautifully.
3) If you are making this to serve at a gathering I would suggest waiting to toss it all together until you are just about ready to serve. This will prevent those sassy cherries from staining the whole thing red!
Have a wonderful, happy, healthy 4th!!!
UPDATE: I have entered this recipe in today’s Virtual Vegan Linky Potluck!