A sweet fruit salsa best enjoyed with our Cinnamon Sugar Croccantini.

6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums)

2 Tbsp. honey

1 Tbsp. minced fresh basil

1 Tbsp. lemon juice

1 tsp ground cinnamon

Pinch kosher salt

1. In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon, and salt.  Stir to coat fruit evenly.

2. Taste and season accordingly.  Refrigerate until ready to serve, for up to 4 days.

3. Best enjoyed with our Cinnamon Sugar Croccantini.

Original recipe found at cookingchanneltv.com
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