I’m back everyone! Did you miss me? I missed you and my kitchen, even though I enjoyed a much needed vacation. One thing we always do with our out-of-town visitors is head to the farmers market. There is always such an abundance of bright, fresh fruits and vegetables in Southern California and we love to stock up fresh from the local farms. These past few weeks have been all about stone fruit – beautiful peaches, plums, nectarines, and apricots. But instead of muddying those flavors in a cobbler, I wanted a refreshing, cold dessert that would accentuate the sweet flavors of peak season stone fruit. This fruit salsa is flavorful summer dessert with a blend of sweet, juicy stone fruit and crunchy hazelnuts soaked in a honey, cinnamon syrup.
Summer desserts are supposed to be cold and refreshing to help beat the heat. And while I love something decadent like my Peanut Butter S’mores Icebox Cake, sometimes I’d like to tick a few nutrition boxes as well. This dessert fruit salsa is packed with nutritious peaches, nectarines, plums, and hazelnuts (which you can always leave out if you have a nut allergy). Then, it’s elevated with a simple syrup made with honey, cinnamon, ginger, and lemon. A righteous blend of bright and warm flavors.
And it’s the perfect dip for my Easy Pita Chips (the cinnamon sugar ones).
Even though this stone fruit salsa is the quintessential summer dessert, I have a funny feeling it would work just as great on some grilled chicken, or bread and cheese (like a fruit bruschetta). I can’t wait to head back to the farmers’ market and pick up more fresh, ripe, succulent stone fruit…because I need more of this in my life.
This fruit salsa is the perfect summer dessert with a blend of sweet, juicy stone fruit and crunchy hazelnuts soaked in a honey, cinnamon syrup.
- 2 peaches , chopped
- 2 nectarines (yellow or white) , chopped
- 2 black plums , chopped
- 1/3 cup hazelnuts , chopped*
- 2 tablespoons fresh lemon juice
- 1/2 cup water
- 2 tablespoons honey (or agave or maple syrup for vegan options)
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ginger root , grated or minced
- 1 teaspoon ground cinnamon
Combine the peaches, nectarines, plums and hazelnuts in a medium bowl and set aside.
Over medium heat, combine all of the syrup ingredients into a small sauce pan and bring to a boil.
Reduce the heat to medium-low and let simmer until reduced by about half (15 minutes). Allow the syrup to cool.
Pour the cooled syrup over the mixed fruit and stir until everything is coated. Chill at least 15 minutes or until ready to serve!
*I recommend buying roasted hazelnuts or toasting them to bring out the nutty flavor. Just put in a dry skillet over medium heat and stir for a few minutes, until they start to brown slightly and become fragrant.
**Serve this with some Easy Cinnamon Pita Chips!