Summer Stone Fruit Salsa with Pineapple

Sweet, juicy, and bursting with fresh summer fruit, this colorful salsa is perfect with cinnamon sugar pita chips, graham crackers, vanilla wafers, or enjoyed by the spoonful.

Yield: 10-12
Prep Time: 20 minutes
Chill Time: 20-30 minutes
Special Equipment: large mixing bowl

Ingredients

• 2 nectarines, diced

• 2 yellow peaches, diced

• 2 white peaches, diced

• 2 cups fresh pineapple, finely diced

• 1 Honeycrisp, Fuji, or Pink Lady apple, diced

• 1 cup white grapes, halved

• 1 cup fresh blueberries

• 2 to 3 tbsp honey or pure maple syrup

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest, optional

• 1/4 tsp ground cinnamon, optional

• 1 to 2 tbsp fresh mint, finely chopped, optional

Directions

1. Add the diced nectarines, peaches, pineapple, apple, grapes, and blueberries to a large bowl.

2. Whisk together the honey, lemon juice, lemon zest, and cinnamon.

3. Pour the dressing over the fruit and gently toss to coat.

4. Stir in the mint, if using, and refrigerate for 20 to 30 minutes before serving.

   Tips:

   Fresh pineapple gives the best texture.

   Best served within 24 hours.

   Delicious with cinnamon sugar pita chips, graham crackers, vanilla wafers, or on its own.