Admittedly, the words “fruit salad” don’t usually excite me, so when I offered to make one as a contribution to Father’s Day brunch last weekend, I instantly regretted it. But, determined to add a “dad” spin to it (all dads like to grill, right?), the end result definitely added some pizzazz to the standard picnic table variety.
Juicy summer fruits are brushed in a coconut oil-honey mixture and caramelized over a grill flame. You could stop right there for a great dish, but the fresh raspberries and mint, along with a drizzle of creamy honey yogurt added texture and a nice appearance.
We stirred some leftovers into our almond milk soaked Bircher muesli this morning - a great way to turn the salad into a standalone breakfast!
Grilled Fruit Salad with Honey Yogurt Drizzle (serves 6)
Enjoy your morning,