This honey, lemon and thyme stone fruit salad can be served as a dessert.
Stone fruit makes a lovely base for a summer salad, whether served as a light dessert or alongside a leisurely lunch.
But it need not always be paired with cream, ice cream or custard.
This honey, lemon and thyme stone fruit salad takes a different approach, combining fresh fruit with savoury touches for a balance of flavours that works surprisingly well.
The peaches, nectarines and plums bring natural sweetness, while the feta adds a salty contrast.
A honey and lemon dressing ties everything together, with fresh thyme and mint adding a fragrant finish.
It is an uncomplicated recipe that looks beautiful on a serving platter and makes a refreshing addition to a summer table.
The peaches, nectarines and plums bring natural sweetness to the dish.
Honey, lemon and thyme stone fruit salad recipe
Ingredients
Method
(Recipe: Justine Drake for Juicy Delicious)
This uncomplicated recipe that looks beautiful on a serving platter and makes a refreshing addition to a summer table.
A few tips for the best results
Choose ripe but firm fruit. The peaches, nectarines and plums should be sweet and fragrant but firm enough to hold their shape when sliced and arranged on the platter.
Adjust the dressing to taste. If your fruit is particularly sweet, the lemon juice provides a welcome tang. You can adjust the honey slightly depending on the ripeness of the fruit.
Add the feta just before serving. This helps preserve its texture and keeps the salad looking fresh.
Make it ahead carefully. You can prepare the fruit and dressing separately in advance, keeping both refrigerated. Assemble the salad shortly before serving so the fruit retains its texture and the pistachios stay crunchy.
This salad is best enjoyed fresh, when the fruit is still firm and the contrast between the sweet dressing, salty feta and fresh herbs is at its most appealing.