Salads

Grilled Fruit Salad

Nothing can be simpler than chopping up some fruit and throwing it on the grill. Your choice. Try fresh figs, tangerine sections, apricots, strawberries, mangoes, peaches, apples, pears. Whatever you do, don’t skip the pineapple. It is the best fruit to grill. Just cut your fruits into slices no more than 1-inch thick. Any thicker and you risk burning the sugars before they warm through.

Grilled Fruit Salad Recipe

Grilled Fruit Salad

Recipe Notes

Active Prep: 15 minutes to prep
Grill Time: 30 minutes to cook
Total Time: 45 Minutes
Yield: Makes 8 servings

Ingredients

Syrup 1 (750 ml) bottle inexpensive ruby port
1/4 cup granulated white sugar

For the Fruit Salad:

Small pineapple
1 apple
1 pear
1 peach
1 tangerine

Recipe Steps

1: Make the syrup in a saucepan, boil the port over high heat until it is reduced to about 1 cup, about 30minutes. Let it cool enough so you can taste it and start adding sugar until it is the right sweetness for your tastes. Heat the wine again and stir until the sugar dissolves.

2: Prep the fruit. Peel the pineapple, cut it into quarters, and core it. Quarter and core the apple and the pear. Quarter and pit the peach. Peel and separate the tangerine into sections.

3: Fire up. Set up the grill for medium high direct heat. Squirt the hot grates with water to loosen the grease and then brush to get the grill grates super clean.

4: Grill. Add the fruits and grill on all sides starting skin side down. A few grill marks are a good goal but don’t blacken.

5: Serve. Remove the fruit from the grill, cut into bite-sized chunks, divide among serving plates, drizzle with the syrup, and serve warm.