Fustini's Oils and Vinegars
Ginger Mint Stone Fruit Salad

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Ginger Mint Stone Fruit Salad


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Ginger Mint Stone Fruit Salad

Submitted by Chef Jonathan Bardzik

Gluten Free Dairy Free


  • 1/2 cup sugar
  • 1/2 cup water
  • 2" unpeeled ginger, cut into thin rounds
  • 1/4 cup whole mint leaves, loosely packed
  • 2 tablespoons Pure Michigan honey
  • 2 tablespoons Fustini's Ginger & Honey balsamic
  • 2 peaches, thinly sliced
  • 2 nectarines, thinly sliced
  • 2 pluots or sweet plums, cut into wedges


Step 1. 

Stir together sugar, water and ginger in a small saucepan.  Bring to a simmer and stir until sugar is dissolved.  Remove from heat, ad mint and steep for 10-15 minutes.  Remove solids and reserve syrup.

Step 2. 

Whisk together honey and vinegar in a small bowl.  Add 2 tablespoons of the ginger mint syrup and whisk to combine.

Step 3. 

In a medium bowl, toss together peaches, nectarines and plums.  Dress with syrup mixture.

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