Written by Sophie MacKenzie | Photos by Sophie MacKenzie
When you think about fruit salad, it's hard not to think of that weird canned cocktail, cherry and all. But fruit salad doesn’t have to be something stored in a pantry, nor something saved for special events like brunches. This time of the year, markets and backyards are overrunning with fresh and juicy stone fruits like cherries, apricots, and peaches, and what better way to enjoy them than all together? Toss with a simple ginger syrup and salty cheese, this version hits all the marks – sweet, crisp, salty, and spicy. It's the perfect thing to bring with to your next summer potluck or game in the park.
Gingered Stone Fruit Salad
8-10 Stone Fruits (Plums, Peaches, Nectarines, Apricots, Cherries)
2 Tbsp Basil, finely chopped
5-8 oz Feta Cheese or Queso fresca, Cubed
Ginger Syrup to taste, see below
1. Chop fruit and cheese to bit sized pieces and either combine in a bowl, or skewer to make a kabob.
2. Just before serving, drizzle with ginger syrup and sprinkle with basil.
1/3 cup sugar
3/4 cup water
1 inch piece ginger,chopped
1. Combine all the ingredients in a small pot and bring to boil. Turn down heat and let simmer for 5-10 minutes or until the mixture has thicken up to maple syrup consistency. Cool before straining out the ginger, and refrigerate until needed.
Get to know Sophie:
Sophie MacKenzie is a food enthusiast through and through. When she isn't busy , she can be found creating and photographing original recipes for her wholefoods blog, Whole Hearted Eats. Her recipes have been featured on BuzzFeed, Boston Magazine, The Daily Good, as well as being named one of the 25 best food Instagram accounts by Daily Burn. During the rare moments she isn't jumping on tables photographing her meals, she enjoys gardening, watching bad action films, and sprouting anything she can get her hands on.
Learn more from Sophie. Check out Wholehearted Eats.