Grilled Stone Fruit Salad Food

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

Ingredients

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 FRUITS WITH BALSAMIC AND BLACK PEPPER SYRUP

Grilled Stone Fruits with Balsamic and Black Pepper Syrup image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings, 3 pieces each

Number Of Ingredients 6

Ingredients

Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan
6 pieces stone fruit, plums, peaches or nectarines, apricots cut around the pit and separated in halves
1/2 cup balsamic vinegar
1 small, peeled chunk ginger root, 1/2-inch
2 tablespoons brown sugar
1/2 teaspoon coarse black pepper

Steps:

Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
Arrange fruits on a platter and drizzle liberally with the glaze.

Nutrition Facts : Calories 82 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 1 grams, Sugar 17 grams

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