Close shot of a jar filled with creamy fruit salad with yogurt, peaches, and plums.

Summer Stone Fruit Salad

Close shot of a jar filled with creamy fruit salad with yogurt, peaches, and plums.

Summer Stone Fruit Salad

Creamy fruit salad with fresh peaches, plums, nectarines, and blueberries.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Desserts, Salads, Sides
Cuisine American
Servings 10 Servings

Ingredients
  

  • 2 large plums, pitted and sliced
  • 2 medium peaches, pitted and sliced
  • 2 medium nectarines, pitted and sliced
  • 1 pint fresh blueberries
  • 2 tablespoons lemon juice, about 1 lemon
  • ¾ cup nonfat vanilla or mixed berry Greek yogurt
  • 2 tablespoons fresh thyme, leaves stripped and stems discarded, optional
  • ⅓ cup toasted walnuts or pecans, finely chopped, optional

Instructions
 

  • Combine fruit and lemon juice in a large bowl.
  • Fold in yogurt with fruit by gently turning over until combined.
  • Garnish with herbs and chopped nuts, if using. Serve.

Notes

Change it Up
  • Blend with 100% apple juice and ice cubes for a refreshing batch of smoothies.
  • Use as a breakfast topping for stovetop oatmeal, overnight oats, grits, or millet porridge.
  • Replace yogurt with crumbled goat cheese. Drizzle with olive oil and balsamic vinegar.

Nutrition

Serving: 0.5 cupCalories: 60calCarbohydrates: 13gProtein: 2gSodium: 6mgFiber: 2g
Keyword 15 Minutes or Less, Fruit, Picnic, Potluck
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