Recipe: Mexican Style Stone Fruit Salad

from New York Times Cooking by Mark Bittman


2 pounds of mixed stone fruit, sliced into wedges about 1/4 inch thick 2 cups fresh squeezed lime juice 1 teaspoon chili powder a pinch of cayenne pepper 1 TBS sugar 1/4 cup chopped cilantro Sea salt to taste


Slice the fruit into a medium bowl. Add all ingredients and toss lightly.

Do you have a favorite stone fruit recipe?

Share it with us!

If we publish it in the newsletter we will send you a free treat. Pictures to accompany are always appreciated.

Email us at