Everyone makes a plain old fruit salad during the summer. It is often fresh fruit cut into cubes, or it has some type of yogurt dressing on the fruit. Either way, it is not really to my liking. And it is quite dull. However, grilling the fruit takes it to another level. Grilling the fruit adds some additional sweetness to it, and the char adds a smokey flavor that I just can’t get enough of. 

 

Choose fruits you like and that are in season. You do not have to use the ones I put in the recipe. Any fruit will work as long as it is not overripe. Overly ripened fruit falls apart on the grill and gets too mushy. 

 

Yield 4 servings

 

2 peaches 

4 apricots

3 plumbs

¼ of a cantaloupe 

¼ cup avocado coconut oil 

3 Tbsp honey 

3 mint sprigs, leaves removed and finely chopped

1 lemon, juiced

Salt

 

Preheat the grill to medium. 

 

Wash the fruit. Cut the peaches, apricots, and plumbs in half and remove the pit. Cut the cantaloupe in quarters, remove the seeds and the rind, and slice one-quarter of the melon into half-inch slices. 

 

Brush the fruit on both sides with oil, once the grill is hot place the fruit on the grill. Turn the fruit over after about two minutes. Grill the fruit just enough on both sides to get some nice grill marks on it. Remove the fruit from the grill and let it cool. 

 

In a small bowl combine the honey, mint, and juice from the lemon. Whisk together and add a pinch of salt. Cut the grilled fruit into bite-size pieces and place them in a medium-size bowl. Drizzle half of the dressing over the cooled fruit and gently stir. Drizzle additional dressing as needed to coat the fruit lightly and serve. 

 

If you do not want to serve it right away, hold off on drizzling the dressing on the fruit. Put both the grilled fruit and the dressing in the refrigerator until ready to serve. Dress the fruit just before serving. If you want it a little sweeter, drizzle a bit more honey over the top. 

 

Just Salt It, and enjoy!