If you’ve never grilled fruit, you’re missing out big time! The high heat and hot grate caramelizes the fruit, making it sweeter, so you don’t even need dessert. A citrus flavored coconut cream makes it even more special. Top it off with fresh-picked mint for a delightful treat.
There are some tips and tricks for grilling fruit without charring it.
You can lightly brush the fruit with a light-tasting oil to help keep it from sticking to the grill. For best results, use fruits that are firm to the touch and barely ripe.
You can also play around with the fruit you use for this salad – apples, watermelon, pears, or pineapple would all make great additions.
You’ll want to aim for the coals to be moderately hot. Be sure to rotate the skewers appropriately to avoid burning the fruit.
Other than that, this is a pretty fail-proof recipe. Whether you’re preparing it for a barbecue guests or for yourself, this is one that will please everyone!
Grilled Fruit Salad
- 2 ripened peaches pitted and cubed
- 1/2 pint Strawberries hulled and halved
- 1 Mango peeled, pitted and cubed
- 1 cup cubed cantaloupe
- 1/2 cup toasted walnuts
- 1/4 cup Coconut cream thickened cream on top of a can of coconut
- Juice of 1 lime
- Fresh chopped mint for garnish
Thread the fruit onto skewers to make grilling easier.
Preheat a gas or charcoal grill to medium heat.
Grill the fruit for several minutes, until charred and lightly caramelized.
Remove from heat and transfer to a bowl with the walnuts.
Divide between plates.
Whisk the coconut cream and the lime juice together and top the salad. Garnish with mint leaves.
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