Stoned Fruit & Arugula Salad

butterfly Makes: ½ cup

Written By Eydie Desser


Love This Recipe?

Share It!

It’s early October, and it’s hot In Southern California.  A light salad is the way to go. Plus, it’s the perfect time to say thank you and goodbye to the last few stoned fruits wanting to be admired and enjoyed.  This delightful salad pays tribute to these wonderful fruits.  Choose a variety of stone fruits: some sweet, some tart, some soft and some crunchy.  The combination we used is delicious and also very beautiful.


For the Salad:
  • (1) 5-oz. box, baby arugula
  • 1 yellow peach, ¼” dice
  • 1 white peach, ¼” dice
  • 1 red plumb ¼” dice
  • 1 black plumb ¼” dice
  • 1 nectarine ¼” dice
  • 1 apricot ¼” dice
For the Dressing:
  • 2 tablespoons honey
  • ½ cup orange juice
  • ¼ cup, basil, finely chopped


For the Salad:

Place all of the salad ingredients in a beautiful bowl or serving dish.

For the Salad Dressing:

Mix all the ingredients together and pour over the salad, Toss and serve.

butterfly Cook's Notes:

The salad can be made an hour or two ahead of time.  The dressing acts as a marinade and infuses the fruit and arugula, making it even more flavorful.

Love This Recipe?

Share It!