Stone Fruit Salad

We’ve all been a bit off schedule since the recent loss of a beloved family member, so my #LetsLunch munchie entry is perhaps understandably late. This salad was created to use up available produce and soothe grief but had the curious effect of eliciting comments that sounded, well, a tad stoned.

“This is weird, but really good,” said one consumer. “I know,” enthused another. “I don’t know why I’m eating this, but I can’t stop.”

Whether sad or artificially happy, I dare you to try this and not feel better.

Stone Fruit Salad

3 large ripe peaches, peeled and cut into chunks
1 “personal” size seedless watermelon, trimmed and cut into chunks
2 large tomatoes (preferably Cherokee Purple), cored, lightly seeded and cut into chunks
1 large or 2 small cucumbers, peeled, seeded and sliced
¼-½ cup fresh mint leaves, sliced thin
I teaspoon sea salt, or more to taste

Gather all fruit and cucumber slices in a large sealable container, stir to combine.

Sprinkle with at least ¼ cup sliced mint and salt, stir again, then refrigerate for at least an hour – or until you just have to have some.

Check for seasoning, adding more mint or salt to taste. Use a slotted spoon to serve, leaving accumulated juice behind.