Stone Fruit Salad Recipe With Mint Lime Mascarpone Tastes Like Dessert (15 Minutes) Fruit Desserts Side Dishes Gluten-free Salads Snacks Vegetarian Farm to Table Recipe

This stone fruit salad recipe with mint lime mascarpone is a summer salad that feels like it could be dessert. Aren’t those just the best?

To make this gourmet stone fruit salad recipe you will need the following wholesome, gluten-free ingredients: fresh cherries, fresh plums, fresh apricots, mascarpone cheese, heavy whipping cream, fresh mint, watercress (watercress is the most nutrient-dense food you can eat) or arugula, limes for juicing and zesting, honey, olive oil, crushed red pepper flakes and flaky sea salt.

This easy fruit salad recipe is also nutritious. Check out the health benefits of cherries, the health benefits of plums, the health benefits of apricots and the health benefits of mascarpone!

Serve the refreshing fruit salad as a delicious healthy snack, as a cool side dish with lunch or dinner, or for a not-too-sweet dessert. The summer fruit salad pairs well with a glass of wine, especially Table Wine by Clos du Val.

Health Note: Be sure to thoroughly wash all fresh produce and herbs before using.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

• 1/2 pound cherries
• 2 plums
• 2 apricots
• 1 cup mascarpone
• 1 1/4 cups heavy whipping cream
• 1/4 cup fresh mint leaves
• 1/2 cup fresh watercress or arugula
• 1 lime, zested and juiced
• pinch of crushed red pepper flakes
• 1 tablespoon honey
• 4 tablespoons olive oil
• flaky sea salt

Here's how to make it: 

1. Make the mascarpone. Place the mascarpone and 1 cup of heavy cream in the bowl of a mixer. Whip on low speed until the mixture is well combined, then increase the speed to medium and whip until soft peaks begin to form. Add the remaining 1/4 cup of heavy cream and whip until the cream has thickened.
2. Chiffonade the mint into thin ribbons. Fold the mint, the lime zest and a pinch of salt into the mascarpone. Spread the mascarpone onto a plate.
3. Pit and halve the cherries. Slice the apricots and plums into wedges and add everything to a large bowl with the watercress/arugula.
4. Whisk together the honey, lime juice, chili flakes, olive oil and a pinch of flaky sea salt. Dress the salad and toss to evenly coat.
5. Spoon the dressed fruit over the mint mascarpone and serve immediately.

Recipe and photo courtesy of Clos du Val Wine Co.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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