Stone Fruit Salad with Cinnamon, Maple and Toasted Almonds

Name: Stone Fruit Salad with Cinnamon, Maple and Toasted Almonds
Total time: 10 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 ripe peaches, pitted and sliced; 2 ripe plums, pitted and sliced; 2 ripe nectarines, pitted and sliced; 4 apricots, pitted and halved; 1/4 cup (30 g) toasted almonds, chopped; 1/2 teaspoon ground cinnamon; 1 tablespoon maple syrup

Wassafatouma

Recipe Contributor

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10 mins

4 Servings

When stone fruit is in season, this salad shows it off with very little effort. A drizzle of maple syrup and a pinch of cinnamon bring out the fruit's sweetness, and toasted almonds add crunch. Serve it for brunch, as a light dessert, or spooned over yogurt.

Stone Fruit Salad with Cinnamon, Maple and Toasted Almonds

Preparation Steps

1Step 1

Rinse the fruit and pat it dry. Cut each piece around the pit, twist the halves apart and remove the pits.

2Step 2

Slice the peaches, plums and nectarines into wedges about 1/2 inch (1 cm) thick, and leave the apricots in halves or quarter them if large.

3Step 3

Put all the fruit in a large bowl, sprinkle the cinnamon evenly over the top and drizzle with the maple syrup.

4Step 4

Toss gently with a large spoon so the fruit is coated without breaking up.

5Step 5

Serve right away at room temperature, or chill for 10 minutes first. Scatter the toasted almonds over just before serving so they stay crunchy.

Tips & Variations

To toast raw almonds, stir them in a dry skillet over medium heat for 3 to 5 minutes until fragrant and lightly golden.
Add a handful of cherries or berries, or swap the almonds for pistachios or pecans.
Leftover fruit salad keeps covered in the fridge for up to 1 day; it will soften and release juice as it sits.

Stone Fruit Salad with Cinnamon, Maple and Toasted Almonds

Preparation Steps

Tips & Variations

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