Stone Fruit Salad with Yogurt, Honey, and Mint

Recipe and image from Will Cook for Friends here.

STONE FRUIT SALAD WITH YOGURT, HONEY, AND MINT

Author: Willow at Will Cook For Friends
Recipe type: Salad, Desserts

INGREDIENTS

• Stone fruit of choice (I used peaches, nectarines, plums, and apricots -- maybe 5-6 fruit in total)
• Dollop of plain, full-fat, Greek yogurt (about ½ cup) 
• Drizzle of honey, to taste (maybe 2 TBSP, but don't go overboard) 
• Chiffonade of fresh mint (maybe 3-4 mint leaves, plus more for garnish) 

INSTRUCTIONS

1. Wash and cut your fruit. You can cut them into halves, quarters, eighths, or a variety of sizes as I did. There are no rules here. 
2. Optionally, grill the fruit. I chose to grill only the firmest of the fruits, like the peaches, because the more delicate ones -- such as the apricots -- tend to soften and fall apart very quickly. I prefer to grill some, while leaving others fresh and cold, for more variation of flavors and temperatures. I suggest brushing the cut-side of the fruit with a little coconut oil prior to grilling, to help prevent stickage. 
3. Place a big dollop of yogurt on your plate or serving platter. If the taste of plain yogurt is a little too tart for you, mix some honey into it first. Arrange the fruit on top of the yogurt, then drizzle with a little extra honey (not too much), and sprinkle with freshly chopped mint.