What better way to spend a summer afternoon, than being surrounded by nature, with the sun shining, a warm breeze – and with a fresh fruit salad, of course.
We always prefer to use in-season produce, which is why we adore this summery Grilled Stone Fruit Salad. Depending on the type of stone fruit and where you’re located, their season typically runs from June to September - which means we're now in prime time!
This recipe encourages you to use any combo of stone fruit you can get your hands on, including cherries, peaches, nectarines, apricots, plums and mangos. It’s bright and brimming with color, just like the perfect summer's day.
Grilling caramelizes the sugars and brings out the amazing flavors of practically any fruit. So if your kids don't like salad, give this one a try! Paired with the robust flavors of kyoord High-phenolic Olive Oil, this dish is juicy, bold and refreshing.
A gorgeous appetizer to set the tone for a summer menu, this grilled beauty is all flavor and will steal the show at your next barbecue or summer soirée.
Grilled Stone Fruit Salad
2 firm ripe peaches, pits removed
2 firm ripe apricots, pits removed
2 tablespoons olive oil
1 pint cherries
Cut one peach into halves and the other into wedges. Repeat with apricots.
Heat gas or charcoal grill. Brush cut sides of peaches and apricots with olive oil. Place fruit cut sides down on grill over medium heat. Cover grill; cook 2 to 3 minutes or until grill marks form; turn 90°F, and cook 2 to 3 minutes longer to make perpendicular grill marks.
Let cool for 5 minutes or until cool enough to handle. Arrange on plate with cherries, anddrizzle with olive oil.