Warm Stone Fruit Salad with Chile and Lime

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Before we dig into this Warm Stone Fruit Salad with Chile and Lime, let’s dig into what’s going on.

When you finish a gigantic project (like a book), you generally go through a time when you can’t figure out what to do with yourself. One day, you’re a writer writing non-stop and the next day, you’re like…

“What do I do today with all this free time?”

“Who am I now?”

“How do I plan to spend my days?”

I mean, I’m still a writer. Hello, what am I doing right this very second but… writing. As well, I’m a shop maker working to open a food shop. And early next month, I’ll tell you about what else I am, too.

Warm Stone Fruit Salad with Chile and Lime

For now, however, I’ll tell you that I’m back in the kitchen and back at the markets, admiring all the new almost summer produce. In fact, everything looked so good that I snatched up all the stone fruit and made this Warm Stone Fruit Salad with Chile and Lime.

It’s not fancy and it’s not even over the top sweet. It’s just fruit, topped with lime juice and chili powder, quick roasted in a hot oven. If you want to go extra sweet, add some maple syrup to the fruit before the roast. If you want to go extra fancy, sprinkle some thinly sliced mint on top. But it’s pleasant and unique just as is.

Warm Stone Fruit Salad with Chile and Lime

 

Warm Stone Fruit Salad with Chile and Lime

This is a fast fruit salad that is a bit nicer than the everyday sort because (1) it’s warm and (2) it’s topped with lime and chili. It is only as sweet as your fruit is. If your fruit is a bit tart, add a little maple syrup to the pan before roasting or add some maple syrup to your yogurt or coconut cream garnish.

Serves: 2

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes

Ingredients:

  • 1 ripe apricot, pitted and sliced into 12 slices
  • 1 ripe peach, pitted and sliced into 12 slices
  • 1 ripe plum, pitted and sliced into 12 slices
  • Zest from 1 lime plus 1 tablespoon lime juice (from about 1/2 lime)
  • 1/4 teaspoon chili powder
  • Plant yogurt or whipped coconut cream, garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut the fruit slices in half so they resemble small triangles and scatter in a single layer on the parchment paper.
  3. Reserve the lime zest. Sprinkle lime juice and chili powder all over the fruit, and toss to coat everything well. Roast in the oven for 8 to 10 minutes. Remove from oven.
  4. Sprinkle the lime zest all over the fruit. Serve immediately (warm!) with plant yogurt or whipped coconut cream, if desired.
Photos taken by Maggie Battista.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.

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