Stone Fruit Salad with Thai Basil Yogurt

This simple Stone Fruit Salad is made with seasonal fruit laid on a bed of tangy Thai basil yogurt. It’s perfect for cookouts and it’s a great way to use up all that delicious summer fruit.

It’s always so tempting to pick up all the newly laid out fruit during the summer, especially cherries. They’re so good and we love their sweetness! But sometimes, we end up with more fruit than we know what to do with. That’s where this summery Stone Fruit Salad comes in.

To experiment with flavors, we paired it with Thai basil yogurt which adds a bit of tang, and the licorice flavor from the basil goes really well with the stone fruit. We like to top it with a drizzle of honey and a few more leaves for presentation.

You can enjoy this dish for dessert or alongside a cookout spread of grilled meats and vegetables.

Ingredient Notes

Find the full list of ingredients, measurements, and instructions in the recipe card below!

• Stone Fruit: We use an apricot, peach, plum, and cherries. Though, you can use any stone fruit you prefer like nectarines or pluots. Just make sure they’re ripe before you slice them. If they’re fragrant and give in a bit when lightly pressed, they’re ready!
• Greek Yogurt: We use full-fat but 2% is fine too.
• Thai Basil: You can substitute it with regular basil for this recipe.

Step-by-Step Instructions

This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.

1. Make the yogurt. Mix together the yogurt and finely chopped Thai basil. Then spread it out onto a serving plate.

2. Plate and garnish. Top the yogurt with your sliced stone fruit then garnish with Thai basil and honey.

More Stone Fruit Recipes

• Sumac Cherry Biscuit Cobbler
• Peach Mascarpone Cake
• Quinoa Peach Salad with Corn and Chipotle Vinaigrette