Grilled Stone Fruit Salad Recipes

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GRILLED STONE FRUIT SALAD



Grilled Stone Fruit Salad image

Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons lemon juice, divided
3 tablespoons butter, melted
1 tablespoon minced fresh mint
2 peeled peaches, pitted and halved
3 medium plums, pitted and halved
4 apricots, pitted and halved
1/4 fresh pineapple, cut into 4 slices
1/4 cup extra virgin olive oil
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice
6 ounces fresh baby arugula
1 cup crumbled feta cheese

Steps:

  • In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.

Nutrition Facts : Calories 268 calories, Fat 18g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.

GRILLED STONE FRUIT



Grilled Stone Fruit image

Stone fruits taste delicious hot off the grill. Cooked over an open flame, stone fruits take on a satisfying smoky crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

2 pounds assorted plums, peaches, and nectarines (halved and pitted)
Olive oil
Greek yogurt

Steps:

  • Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 2 g, Protein 1 g

GRILLED STONE FRUIT SALAD



GRILLED STONE FRUIT SALAD image

Categories     Fruit     Leafy Green     Appetizer     Quick & Easy     Grill/Barbecue

Yield This is a Per Person Recipe... multiply if by the

Number Of Ingredients 10

Per Person:
1 Plum
1 Peach or Nectarine
1 Apricot
1/2 C organic baby greens
1 T Goat Cheese (chevre)
1 thin slice pancetta
drizzle of balsamic glaze:
1/4 C Balsamic Vinegar
1 T Honey of Raspberry Jam

Steps:

  • Prepare Balsamic Glaze: 1/4 Cup Balsamic Vinegar 1 T Honey or Raspberry Jam Reduce to 1/3. Cool to room temperature. Salad: Slice fruit and remove the pit. Fill hollow with goat cheese. Close fruit over the cheese and wrap a slice of pancetta over the slit horizontally. Secure with a toothpick. Prepare all fruit this way. Place on preheated Barbeque and grill until the pancetta is browned and the fruit is browned and softened. Remove from heat. Remove toothpicks and place on bed of baby greens. Drizzle with Balsamic Glaze. The juice of the fruits and the balsamic glaze will dress the greens beautifully. And the salt of the pancetta offers a wonderful contrast.

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