Grilled Stone Fruit Salad Recipe

4 1 1
Grilled Stone Fruit Salad Recipe
Grilled Stone Fruit Salad Recipe photo by Taste of Home
Publisher Photo

Grilled Stone Fruit Salad Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

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

Directions

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Stone Fruit Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
robbrd User ID: 1292786 268503
Reviewed Jun. 26, 2017

"This is a good salad and a nice change from the usual salad by using the fruit. The plums seemed to absorb the lemon juice whereas the other fruit didn't have much if any taste of lemon. Honestly, I'm not sure I will make it again, but I am keeping the recipe in my box, just not in my book of "knock your socks off" recipes."

Loading Image