This 'Stone Fruit & Mixed Berry Salad' is the perfect summer dessert: it's light, delicious and so refreshing due to the combination of in-season fruit, mint, coconut & a hint of citrus.
Check out the cooking video I made for this recipe below. 'Farm To Table' is my new cooking series that will feature brand-new recipes utilizing ingredients that are in-season and plucked from my local farmer's market. All recipes are plant-based (vegan), gluten-free and soy-free. My goal with this series is simply to promote plant-based cooking in a really beautiful way. More videos to come!
A very special shout out to my creator-in-crime Raphael Rogers. We're both filmmakers and we both have our passion projects that we help one another with and without his amazing camera skills - these videos would probably not exist. Thank you thank you thank you. (Raphael does all of the camera work & I do the editing).
What You'll Need:
- 5 pieces of stone fruit for approximately 3 cups total (I used 2 yellow peaches, 2 white peaches & 1 nectarine)
- 1 pint of fresh strawberries (de-stemmed & cut into halves)
- 1 pint of fresh blackberries
- 1 cup of fresh blueberries
- 1/4 cup unsweetened shredded coconut
- 2 thinly sliced dates (optional, when the salad marinates - they caramelize)
- Juice from 1 meyer lemon
- Juice from 1/2 lime
- 5 fresh mint leaves, chiffonaded
Slice your stone fruits and add them to a large mixing bowl along with one pint of fresh strawberries (halved and de-stemmed), one cup of fresh blueberries & one pint of fresh blackberries.
Next - add two thinly dates, 1/4 cup unsweetened shredded coconut and five fresh chiffonaded mint leaves. Squeeze the juice from one meyer lemon and one half of a lime over the bowl.
Lightly toss the salad to mix all of the ingredients. Marinate for 30 minutes before serving for best results.
Serve in a pretty bowl or for individual servings - use glassware. Top each serving with one mint leaf for garnish.
Filmmaker. Photographer. Travel & adventure junkie.