What do plums, nectarines, peaches, apricots and pluots have in common? They’re all stone fruits! Also known as drupes, these fruits are bountiful throughout the summer, especially in the later months. You can enjoy in a handful by themselves, or grill them up with a tasty side of honey lemon yogurt sauce.

Stone fruits are not only extremely juicy and tasty – they also house some amazing nutritional benefits. Adding just one cup of plums or apricots can help you get a great source of vitamin C, which aids in collagen production. This leads to stronger hair, nails, improves muscle growth, and so much more. Apricots also contain high amounts of vitamin A, which helps to strengthen your eyesight. Your body absorbs even more when you cook the apricots! Eating two small peaches gives you the same amount of potassium as a medium-sized banana. Finally, plums house a great source of vitamin K, which is essential in keeping your bones nice and strong!

Because stone fruits have such a large variety, don’t be afraid to mix it up when making this recipe! You can pick your favorites to really make it your own. The stone fruits pair perfectly with the honey lemon yogurt sauce.

You can also make this recipe fully vegan by opting for an almond-based yogurt and maple syrup or agave instead of honey. Enjoy!


6 ounces almond-based yogurt, unsweetened plain

2 tsp. honey (agave or maple syrup works well too)

1 tsp. lemon zest

1 tsp. lemon juice, fresh

coconut oil spray, for grilling

5 – 6 pieces assorted stone fruits (1 – 2 lbs.)

mint, for garnish (optional)


  1. In a small bowl, mix together yogurt, lemon zest, lemon juice and honey until well combined. Set aside.
  2. Spray your grill with oil and preheat to medium high. If you don’t have a grill, feel free to use a slotted iron skillet on the stove!
  3. Cut each stone fruit in half and pull the stone (pit) out. After all fruits have been halved, spray with a little more coconut oil.
  4. Place fruit cut side down and grill for 2 – 5 minutes, until grill marks appear. Using tongs, flip each fruit and grill for an additional 2 – 5 minutes. Remove fruit and transfer to a plate with the sauce.

Recipe via Small Bites By Jessica