Grilled Stone Fruit Salad Recipe
Grilled Stone Fruit Salad Recipe photo by Taste of Home
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Grilled Stone Fruit Salad Recipe

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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 fruit for extra flavor before I grill them. —Nancy Heishman, Las Vegas, Nevada
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving: 268 calories, 18g fat (7g saturated fat), 25mg cholesterol, 315mg sodium, 23g carbohydrate (19g sugars, 3g fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Grilled Stone Fruit Salad in Taste of Home June/July 2017

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