Sweet and Spicy Summer Fruit Salad

Updated July 16, 2025

Prep & Total Time

• Prep Time: 5 minutes

• Total Time: 15 minutes

• Cook Time: 10 minutes (Note: This likely refers to marinating or chilling time for flavor development; no direct cooking is required.)

Ingredients

• 2 tablespoons mild-tasting olive oil (e.g., extra virgin with a delicate flavor profile)

• 1½ tablespoons store-bought or homemade chile crisp (adjust based on heat preference, see user notes)

• 1 tablespoon red wine vinegar (aged or light red wine vinegar recommended for acidity)

• 1 tablespoon granulated sugar (or substitute with 1½ tablespoons honey for a richer sweetness)

• 1½ pounds ripe stone fruit (plums, pluots, cherries, nectarines, or peaches; a mix of varieties adds complexity)

• 10 ounces cherry tomatoes (preferably ripe, firm texture)

• ¼ teaspoon fine sea salt (adjust to taste)

• ¾ cup fresh basil leaves, lightly packed (wash and dry before use)

Instructions

Step 1: Prepare the Spicy-Sweet Vinaigrette

In a medium bowl, combine the olive oil, chile crisp, red wine vinegar, and sugar. Whisk vigorously for 30–45 seconds until the sugar dissolves completely and the dressing begins to emulsify (small droplets of oil should blend with vinegar/sugar). If chile crisp has solid components, ensure they are evenly distributed by stirring gently. Taste and adjust: add ¼ teaspoon more sugar if tart, or a splash more vinegar if overly sweet.

Step 2: Prep Fruit and Assemble the Salad

1. Stone Fruit Prep: Pit stone fruit using a paring knife (make a shallow X around the pit, twist gently to separate, or use a pitter tool). Cut larger fruits (e.g., plums, peaches) into ½-inch wedges, then divide each wedge into ½-inch cubes. For cherries, halve them and remove pits (no need to deseed).

2. Tomato Prep: Rinse cherry tomatoes under cold water, then halve them (keep seeds for natural juiciness).

3. Combine with Dressing: Add all prepared fruit and tomatoes to the vinaigrette bowl. Sprinkle with ¼ teaspoon salt, then toss thoroughly to coat every piece with dressing. Taste again—adjust salt, vinegar, or chile crisp to balance sweetness and spice.

Step 3: Final Basil Toss

When ready to serve, tear the basil leaves into ¼-inch strips (don’t chop finely, as texture matters). Gently fold the basil into the salad, toss just enough to combine (avoid bruising the leaves for freshness).

Pro Tips & User Feedback

Chili Crisp Adjustment (Critical for Balance)

Start with ¼ tablespoon of chile crisp—most users agree this strikes the ideal heat-to-sweetness balance. Spicy heat is personal: if serving children or spice-averse guests, reduce further to 1 tablespoon. For leftovers, users often add an extra ½ tablespoon to amplify flavor.

Recommended Brands: Asian markets or grocery sections stock chili crisp (e.g., S&B Crunchy Garlic, Mr. Bing’s). The milder S&B variant is versatile; many buy 6-packs from Amazon for convenience.

Salad Storage & Variations

• Make Ahead: Assemble up to 24 hours prior; store in an airtight container in the fridge. Toss gently before serving to rehydrate fruit.

• Kid-Friendly Caution: "Fruit = instant dessert for kids, but spice may trigger reactions. Opt for seedless cherries and milder dressing if hosting children."

• Leftover Hack: Blend with ½ cup fresh tomatoes and 1 tablespoon water for a "lazy gazpacho" (no cooking required!).

Flavor Balance Notes

Some users noted the original recipe’s intensity: "Too much chile crisp overwhelmed the stone fruit’s natural sweetness. Start small and adjust!" Others loved the harmony, citing it as a "refreshing summer staple" for gatherings.

Enjoy the vibrant blend of sweet stone fruit, tangy tomatoes, and a subtle kick of spice!