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

Summer Stone Fruit Salad

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: 2gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 6mgFiber: 2g
Keyword 15 Minutes or Less, Fruit, Picnic, Potluck