Eat | Caprese with Stone Fruit

  • 2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)
  • 1 tablespoon lemon juice, plus more as needed
  • 2 teaspoons granulated sugar, plus more as needed
  • Flaky sea salt
  • 8 ounces fresh mozzarella, at room temperature
  • About 20 basil or mint leaves, or a combination, torn if large
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • Freshly ground black pepper


  • Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright — like the greatest stone fruit you’ve eaten.
  • Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.
Stone Fruit Caprese