Ginger Mint Stone Fruit Salad
This is so simple it's embarrassing. A quick ginger mint simple syrup, earthy honey and a mild splash of white balsamic vinegar for brightness turn sweet summer stone fruit into something truly special.
- 1/2 cup sugar
- 1/2 cup water
- 2" unpeeled ginger, cut in thin rounds
- 1/4 cup whole Footprints Edibles mint leaves, loosely packed
- 2 tbs honey
- 2 tbs white balsamic vinegar
- 2 peaches, thinly sliced
- 2 nectarines, thinly sliced
- 2 sweet plums, cut in wedges
Stir together sugar, water and ginger in a small sauce pan. Bring to a simmer and stir until sugar is dissolved. Remove from heat, add Footprints Edibles mint and steep for 10-15 minutes. Remove solids and reserve syrup.
Whisk together honey and vinegar in a small bowl. Add 2 tbs ginger mint syrup and whisk to combine.
In a medium bowl, toss together peaches, nectarines and plums. Dress with syrup mixture.
Season to taste with additional syrup for sweetness or vinegar for a burst of bright acidity.
Are your stone fruit clingstone or freestone? Clingstone pits hold strongly onto the fruit. You'll never get them out. It's easiest to cut the fruit off the pit, just like cutting a mango. Freestone pits will pop right out and make your whole day!