Stone Fruit Salad with Lime-Mint Sugar


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

When summer offers perfectly ripened stone fruits, burnished with a delectable rosy blush, I rush to grasp them while I can.


  • ¼ cup (2 oz/60 g) sugar
  • 2 Tbsp minced fresh mint
  • 2 tsp grated lime zest
  • 2 peaches, pitted and cut into slices ½ inch (12 mm) thick
  • 2 nectarines, pitted and cut into slices ½ inch (12 mm) thick
  • ½ cantaloupe or other melon, seeded, peeled, and cut into ½-inch (12-mm) cubes or into long paper-thin slices
  • 1 cup (6 oz/185 g) seedless grapes, halved
  • Juice of 1 lime


    In a small bowl, stir together the sugar, mint, and lime zest.

    In a bowl, combine the peaches, nectarines, melon, and grapes. Drizzle the fruit with the lime juice and stir gently to coat. Sprinkle with the sugar mixture and turn the fruit once or twice to coat evenly.

    Transfer to a serving bowl and serve.