https://thepaddingtonfoodie.com/2014/02/17/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-100-calories-simple-mexican-style-summer-stone-fruit-salad-with-chilli-lime-and-sea-salt/

It’s late summer and our markets are awash with a superb array of perfectly ripe, gorgeously perfumed stone fruit. We truly are spoilt for choice. Apricots, plums, nectarines and peaches are at their peak season best and seem to be particularly sweet and juicy this season.

As it so happens late summer is also synonymous with hot, humid, sticky, energy sapping days. What to eat to beat the heat? In the cool of the morning I have been raiding my fruit bowl and slicing through vast amounts of summer stone fruit. Simply seasoned with lime, chilli and sea salt they’re transformed into a delightfully refreshing Mexican style fruit salad. Incredibly easy to prepare, it involves no cooking. Stored in a covered container in the refrigerator this delicious fruit salad is ready at a moment’s notice. At only 82 calories for a very generous, overflowing cup serve it’s also a perfect high summer fast day meal solution. For breakfast, lunch or dinner, or anywhere in between.

Simple Mexican Style Summer Stone Fruit Salad With Chilli, Lime and Sea Salt
Serves 6 (82 calories per serve)

2 peaches, stones removed and sliced (76 calories)
4 plums, stones removed and sliced (120 calories)
4 apricots, stones removed and sliced (68 calories)
2 nectarines, stones removed and sliced (120 calories)
2 passionfruit, pulped (34 calories)
1 tablespoon fresh mint leaves, shredded (1 calorie)
2 limes, juiced (20 calories)
zest of 1 lime, finely grated (2 calories)
1 tablespoon sugar (48 calories)
1 teaspoon sea salt flakes (1 calorie)
A pinch of chilli powder (optional)

PLACE the sliced fruit and passionfruit pulp into a large bowl.
ADD the mint, lime zest and juice, sugar, salt and pinch of chilli powder. Toss well to combine.
SET ASIDE for 20 minutes to allow flavours to develop. Serve.

Note:  Store home made fruit salad in an airtight container for up to 5 days in the refrigerator.