The fruit is very flexible here. Buy the freshest, most perfect selections from your farmers’ market or produce merchant. This changes from week to week over the summer, and keeps things interesting and exciting.
- Nonstick spray
- 1/2 cup light-colored honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon fine lemon zest
- 1 teaspoon coarse lemon zest / chopped lemon peel*
- 1/3 cup minced California walnuts, lightly toasted
- 2 to 3 pounds fresh summer stone fruit – any combination of peaches, nectarines, plums, apricots, pluots, cherries, etc.
- Lovely mint leaves, for garnish
Note: There are two kinds of lemon zest preparation in this recipe.
- Fine zest, the best tool for which is a microplane zester.
- Coarse zest (aka “chopped peel,” made by shaving off the yellow part of the lemon skin with a sturdy vegetable peeler, and then chopping that peel with a sharp knife to a small, but textured consistency.
Regardless of which method you use, remember to do the zesting before you do the juicing – otherwise you will be grumpy.
Note about the honey: Lighter-hued honeys tend to be milder in flavor than darker ones. I wanted to keep the flavor subtle here, so have called for a light-colored honey. If you prefer a stronger flavor, go ahead and use a darker honey, it’s your call.
- In a small bowl combine the lemon juice, zest, honey and peel, and beat for a minute or two, until combined. Stir in the walnuts.
- Pit and slice the fruit, and arrange it on a platter or on individual dessert plates. Spoon some sauce over or next to the fruit, then garnish with mint leaves. Serve right away.