Run-of-the-mill fruit salads are so old. Why not try making this stone fruit salad recipe that offers a twist of both color and flavor?
Think about it…
How often do you dive into a pretty pastel-colored fruit salad only to discover that there’s virtually no flavor?
The reason is that those fruit salads are made from mostly out-of-season, unripened, or tropical fruits that were picked before they had the chance to fully ripen.
Instead, I’ve been making stone fruit salad this summer that has tons of delicious, sweet flavor.
Plus its deep colors are so much more appetizing!
It might take a bit more effort than buying the pre-cut containers of fruit at the grocery store, but I assure you it’s totally worth it.
And you can certainly add other fresh fruits like berries to the mix if you want.
Either way, you should definitely give this fresh AND beautiful stone fruit salad a go (unless you have an allergy to stone fruit).
Simple Stone Fruit Salad
Stone fruits are amazing because there’s such a beautiful variety of colors and flavors available throughout the harvesting season.
Because these types of fruits tend to be what I’d consider pretty much inedible after their season ends, stone fruit salad is special.
It’s not something you’d make at just any time of year.
The fruit really must be in season in order to maximize flavor and visual beauty!
Plus stone fruits are full of antioxidants and phytochemicals with sun-ripened sweetness. There’s no need to make an additional dessert as this will totally hit that post-meal craving for sweets.
And what also makes this special is that it doesn’t last long after it’s made. You have may an extra day to eat it, but after that, it’s just too mushy.
In the event that not all of your stone fruit salad is eaten, you can certainly freeze the rest of it and use it to make fruit-pureed summer drinks or even your morning protein shakes (or smoothies). That way, none of that tasty goodness is wasted!
What The Heck Is Jicama?
You might notice an odd-ball ingredient in this stone fruit salad recipe — jicama.
In case you’ve never heard it pronounced before, it’s hic-cama (since the ‘j’ in Spanish is pronounced like an ‘h’).
Jicama is a fiber-rich, low carb tuber that’s loaded with a bright flavor.
One cup of it has only 11g of carbs and 6 g of fiber! Plus it’s a great source of Vitamin C and other antioxidants.
The fiber contained in jicama is inulin. And this is important because if you’re more constipated, jicama is a great way to increase soluble fiber in your diet.
(Psst… Soluble fiber increases the amount of water in your stools making them easier to pass.)
However, if you have SIBO (small intestine bacterial overgrowth), you’d want to avoid it since it is a high FODMAP food. Thus jicama is a great prebiotic food IF you’re digestive system can handle it.
As for how to eat it, jicama can be eaten raw or cooked.
You can even make Jicama fries with it (a lower carb alternative to french fries). I’ve never had them before, but if you feel like exploring this, here’s a simple recipe.
It’s an amazing addition to tacos or nachos, but it’s also excellent in salsas and salads. Available at some local grocers, you can typically find it in Mexican, Latino or Asian grocery stores.
If you’re not sure how to work with it (it honestly isn’t complicated), here’s a great tutorial.
Adding it to this Stone Fruit Salad compliments the soft, sweet stone fruits with some crunch. If you’re a crunch-lover like me, the addition of jicama to a recipe like this takes it to a whole new level!
Recipes to Pair with Stone Fruit Salad
Slow Cooker Balsamic Beef – https://www.jenniferfugo.com/recipe/slow-cooker-balsamic-shredded-beef/
Moist Grilled Turkey Burgers – https://www.jenniferfugo.com/recipe/moist-turkey-burgers/
Italian Grilled Veggie Salad – https://www.jenniferfugo.com/2014/07/08/grilled-veggie-salad/
Buttery Pecan-Encrusted White Fish – https://www.jenniferfugo.com/2012/02/15/pecan-encrusted-fish/
Tomato-Basil Red Lentil Soup – https://www.jenniferfugo.com/recipe/easy-vegan-red-lentil-soup/
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