Peel and dice the fruit stone fruit. Leave berries whole or sliced. Melt half the butter in a non-stick skillet or sauce pan on medium heat.
Throw in all of the diced the fruit all at the same time and bring to a simmer stirring frequently.
Reduce the heat, add in the remaining butter and lemon or lime zest stirring frequently. The butter adds a wonderfully rich taste to the fruit.
Simmer long enough to allow the fruit to break down so that the mixture resembles a chunky fruit sauce.
BONE IN RIBEYE STEAK RECIPE
TABOULÉ: COUSCOUS SALAD