Summer Stone Fruit Berry Salad
A refreshing summer salad combining juicy peaches, plums, blackberries, blueberries, and pomegranate with fragrant basil and a light lemon-honey dressing.
Equipment
- 1 large bowl
- 1 serving bowl preferably white for presentation
- 1 silver spoon optional, for serving
Ingredients
- 2 ripe peaches sliced
- 2 ripe plums sliced
- ½ cup blackberries
- ½ cup blueberries
- ⅓ cup pomegranate seeds
- 6 to 8 fresh basil leaves thinly sliced or torn
- 1 tablespoon fresh lemon juice
- 1 to 2 teaspoons honey optional
- pinch of sea salt optional
Instructions
- Wash all fruit thoroughly and pat dry any excess moisture from berries.
- Slice peaches and plums into thin wedges.
- In a large bowl, combine sliced peaches, plums, blackberries, blueberries, and pomegranate seeds.
- Sprinkle the sliced or torn fresh basil leaves over the fruit mixture.
- Drizzle lemon juice over the salad, add honey if desired, and sprinkle a small pinch of sea salt to enhance sweetness.
- Gently toss the salad to mix without crushing the berries.
- Transfer the salad to a white serving bowl and serve immediately with a silver spoon for an elegant presentation.
Notes
- Use fully ripe but firm fruit for best texture.
- Chill the fruit for 30 minutes before serving for extra refreshment.
- Substitute basil with fresh mint for a different flavor twist.