Stone Fruit Salad with Thai Basil Yogurt Recipe

Get ready to fall head over heels for the vibrant, sun-kissed flavors of Stone Fruit Salad with Thai Basil Yogurt. This dish brings together the bounty of summer—a juicy, colorful medley of ripe peaches, plums, apricots, and sweet cherries—all served atop a cloud of creamy, herb-flecked Greek yogurt with a kiss of honey. Whether you’re looking to brighten up a weekend brunch, find the perfect not-so-sweet ending to dinner, or simply need an excuse to buy all that gorgeous fruit at the farmer’s market, Stone Fruit Salad with Thai Basil Yogurt is your new warm-weather staple.

Ingredients You’ll Need

The magic of this recipe lies in its simplicity! Each ingredient in Stone Fruit Salad with Thai Basil Yogurt has a charming role to play: from the tangy, rich yogurt to the dreamy Thai basil, and the naturally sweet, perfectly ripe stone fruits—every element shines for its taste, texture, or sheer visual appeal.

• Greek Yogurt: Go for full-fat Greek yogurt to achieve a velvety, luscious base that’s both rich and satisfying.
• Thai Basil: This herb offers a subtle anise note and bright green flecks that complement fruit without overpowering it; regular basil is a solid stand-in if needed.
• Peach: Sliced peaches deliver that unbeatable juicy-sweet flavor and a beautiful golden color.
• Plum: Plums add deep color and a tart edge that balances sweeter fruit in every bite.
• Apricot: Apricots bring tender, tangy-sweet flesh and their delicate orange hue into the mix.
• Fresh Cherries: Choose ripe, pitted cherries for bursts of sweetness and a stunning pop of color.
• Honey: Just a light drizzle at the end transforms the dish with floral sweetness and glossy appeal.

How to Make Stone Fruit Salad with Thai Basil Yogurt

Step 1: Make the Thai Basil Yogurt

Combine the full-fat Greek yogurt with finely chopped Thai basil in a small bowl. Give it a gentle stir until you see flecks of green evenly dispersed throughout the creamy base. The yogurt becomes fragrant, cool, and infused with just the right hint of herbal complexity—the secret to elevating your Stone Fruit Salad with Thai Basil Yogurt beyond basic fruit and dairy.

Step 2: Prep the Stone Fruits

Pit and slice your peach, plum, and apricot into beautiful, even slices that will lay attractively over the yogurt. Carefully halve and pit the cherries—this step might stain your fingertips, but it’s absolutely worth it for their intense color and sweetness. Using the ripest fruit you can find ensures bold flavor and a juicy, refreshing bite.

Step 3: Assemble the Salad

Spread your basil-swirled yogurt generously onto a serving plate, creating a smooth, inviting bed for all that gorgeous fruit. Arrange the peaches, plums, apricots, and cherries artfully on top, letting their colors overlap and mingle. Aim for a little drama! This isn’t just a salad; it’s edible art.

Step 4: Garnish and Finish

Scatter a few extra Thai basil leaves on top for color and aroma. Finish by drizzling honey lightly over the fruit, letting it glisten and pool around the slices. This final flourish sweetens the tangy yogurt and juicy fruit, rounding out every flavor in your Stone Fruit Salad with Thai Basil Yogurt.

How to Serve Stone Fruit Salad with Thai Basil Yogurt

Garnishes

Don’t hold back with the garnishes—this salad loves a little extra sparkle. More snipped Thai basil provides fragrance and a fresh green contrast, while an extra drizzle of honey just before serving makes everything look and taste irresistible. For even more texture, you could toss on a few toasted chopped pistachios or almonds.

Side Dishes

Stone Fruit Salad with Thai Basil Yogurt is right at home beside fluffy scones, light quiches, or a savory tart at brunch. Looking for something more casual? It also pairs beautifully with a slice of olive oil cake or tucked alongside homemade granola for a hearty, energizing breakfast.

Creative Ways to Present

Try serving the salad layered in individual glass jars or coupes for an elegant dessert. For a party, offer it as part of a build-your-own fruit parfait bar. Fancy it up even more by topping with edible flowers or pairing with crunchy biscotti on the side—the sky’s the limit for how creatively you can showcase the stunning Stone Fruit Salad with Thai Basil Yogurt.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which is rare!), cover the salad tightly and refrigerate for up to one day. The fruit may release some juice, blending deliciously into the yogurt and basil, but it will still taste bright and refreshing.

Freezing

Freezing doesn’t work well for this salad, since the fresh fruit and yogurt will lose their texture and appeal once thawed. If you want a frozen treat, try using the fruit and yogurt individually in smoothies or blended into popsicles instead.

Reheating

There’s no need—and no real way—to reheat Stone Fruit Salad with Thai Basil Yogurt, as it’s meant to be enjoyed cold or at cool room temperature. If it has been refrigerated, just let it sit out for five minutes to take the chill off before serving.

FAQs

Can I substitute regular basil for Thai basil?

Absolutely! While Thai basil adds a subtle, spicy-anise twist, regular sweet basil is still delightful here. The herbal freshness plays beautifully with both the yogurt and the fruit, making your Stone Fruit Salad with Thai Basil Yogurt taste bright and summery either way.

What other fruits can I use in this salad?

You can mix it up with nectarines, pluots, or even slices of fresh mango or figs. The beauty of Stone Fruit Salad with Thai Basil Yogurt is its flexibility—just keep the fruit ripe, juicy, and full of flavor.

Is there a dairy-free option for the yogurt?

Definitely! Swap in your favorite thick, unsweetened plant-based yogurt (like coconut or almond milk yogurt) to create a dairy-free version that’s every bit as creamy and satisfying.

Can I make this salad ahead?

You can make the Thai basil yogurt up to a day in advance and prep the fruit slices a few hours before serving. Wait until just before serving to assemble, garnish, and drizzle with honey to keep the fruit looking and tasting its best.

How do I pick the best stone fruit for this salad?

Look for stone fruit that is just ripe—not too soft and not rock hard. The skin should be vibrant and fragrant, giving a little when gently pressed. Fresh, in-season fruit delivers the juiciest, sweetest, and most colorful results in Stone Fruit Salad with Thai Basil Yogurt.

Final Thoughts

There’s something undeniably joyful about gathering a handful of perfect summer fruits and transforming them into a dish as fresh and lively as Stone Fruit Salad with Thai Basil Yogurt. If you’re craving a bright, easy crowd-pleaser bursting with natural flavor, I can’t recommend this recipe enough—give it a try and let it bring a little sunshine to your table!

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