Summer Stone Fruit Salad


  • 1/4 c. sugar

  • 1/2 vanilla bean, halved lengthwise and seeds scraped out

  • 3 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices

  • 6 ripe apricots, pitted and cut into 1/4-inch slices

  • 6 ripe plums, pitted and cut into 1/4-inch slices

  • 1 c. pitted, halved cherries

  • 2 tbsp. finely chopped pistachios


  1. In a small saucepan over medium heat, stir together the sugar, 1/3 cup water, and lemon juice.

  2. Add the vanilla bean pod and seeds.

  3. Bring to a boil to dissolve the sugar, then reduce the heat to low and simmer until the mixture becomes syrupy, about 5 minutes.

  4. Set aside, cool to room temperature, then refrigerate until chilled.

  5. In a large serving bowl, toss together the fruit.

  6. Remove the vanilla bean from the chilled syrup and drizzle the fruit with the syrup.

  7. Toss gently, garnish with the pistachios, and serve.

  8. Enjoy!

Recipe by Cow Hound

Recipe by Cow Hound