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Salad of vine peaches and apricots with verbena

Name: Salad of vine peaches and apricots with verbena
Prep time: 21 min
Cook time: 7 min
Total time: 28 min
Yield: 4 people
Cuisine: French
Ingredients: 200 ml sugar syrup; 3 sprigs verbena; 4 Vines nectarines; 10 apricots

A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.

30 K 5/5 (2 reviews)389379

Duration

32 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 200 ml sugar syrup
2 3 sprigs verbena
3 4 Vines nectarines
4 10 apricots
Total weight: 1,340 grams

Times for this recipe

Preparation

25 min.

Cooking

7 min.

All in all

32 min.

Preparation 25 min.

Cooking 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 7 min.

Salad of vine peaches and apricots with verbena : Step 1

Pour 200 ml sugar syrup into a small saucepan over medium heat, add the coarsely chopped 3 sprigs verbena leaves and bring to the boil.

Turn off the heat, cover and leave to cool.

Step 2 - ⌛ 6 min.

Salad of vine peaches and apricots with verbena : Step 2

Cut 4 Vines nectarines into quarters.

Step 3 - ⌛ 6 min.

Salad of vine peaches and apricots with verbena : Step 3

A little extra, if you wish, is to smooth (cut) the pit of each peach quarter, like the one on the left in the photo, so as to have a very pleasant piece of fruit without roughness.

Step 4 - ⌛ 2 min.

Salad of vine peaches and apricots with verbena : Step 4

Cut each quarter into 3 or 4 pieces and pour into a salad bowl.

Step 5 - ⌛ 5 min.

Salad of vine peaches and apricots with verbena : Step 5

Prepare 10 apricots, then also cut each apricot half into 4.

Step 6 - ⌛ 1 min.

Salad of vine peaches and apricots with verbena : Step 6

Pour into the bowl.

Step 7 - ⌛ 1 min.

Salad of vine peaches and apricots with verbena : Step 7

Pour the cooled vervain syrup through a small sieve to remove the vervain leaves, and stir well.

Serve chilled, but not (too) cold.

Remarks

The original recipe is made with vine nectarines, but vine peaches, or even classic peaches, will work just as well.

The verbena syrup can be made the day before, and stored in the fridge.

Keeping: To be enjoyed during the day.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	< 1 g	18 g RDI=7 %	0 g	75 kcal RDI=4 %	315 kJ RDI=4 %
Per person	1 g RDI=2 %	61 g RDI=23 %	0 g	251 kcal RDI=13 %	1,051 kJ RDI=13 %
Whole recipe	6 g RDI=8 %	246 g RDI=93 %	0 g	1,004 kcal RDI=50 %	4,204 kJ RDI=50 %