Grilled Fruit Salad with Honey Yogurt Drizzle

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)

  • ~1.5 pounds of mixed fruits for grilling (I used 1 peeled mango, 1 peach, 3 apricots and 10 strawberries)
  • ½ cup fresh raspberries
  • 3 Tbsp melted coconut oil plus 1 Tbsp honey plus ½ tsp allspice (for brushing)
  • 1 Tbsp thinly sliced mint leaves
  • ¾ cup Greek yogurt plus 2 Tbsp honey plus 1 Tbsp cream or half and half, mixed together
Chop fruits into large chunks for the easiest grilling and brush with the coconut oil/honey/allspice mix. Set grill to medium heat. Grill fruits for approximately 3-4 minutes per side. Carefully remove and set on a plate to cool. Coarsely chop grilled fruit and place in a bowl. Top with raspberries and mint leaves. Serve with honey yogurt mixture.

    Enjoy your morning,

    Hannah

     

     

     

     




    Hannah Barnstable
    Hannah Barnstable

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