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Grilled fruit salad

Ingredients

Balsamic reduction:

  • 1 cup (240 milliliters) balsamic vinegar
  • 1/2 cup (120 milliliters) pineapple juice
  • 2 tablespoons (30 milliliters) honey

Dressing:

  • 1/4 cup (60 milliliters) honey
  • 1/2 teaspoon (2.5 milliliters) ground cinnamon
  • 1/4 teaspoon (1.25 milliliters) fresh ground ginger
  • 1 lime, juiced
  • 1/4 cup (60 milliliters) olive oil

Fruit salad:

  • 1/2 a small pineapple, cored, sliced into 1 centimeter slices
  • 2 plums, pitted and cut into halves
  • 2 peaches, pitted and cut into halves
  • 1/3 of a small watermelon, rind removed, cut into 1 centimeter slices
  • 1/3 cup (80 milliliters) blueberries
  • 1/3 cup (80 milliliters) raspberries
  • 1/4 cup (60 milliliters) fresh mint leaves
  • 170 grams feta

Directions

  1. Turn barbeque to high heat or 400 F (205 C). 

Balsamic reduction:

  1. In a pan pour the balsamic vinegar, pineapple juice and honey and reduce by 2/3rds until slightly thickened then refrigerate.

Dressing:

  1. In a large bowl, whisk together honey, cinnamon, ginger, olive oil and lime to make the dressing.
  2. Add pineapple, plums, peaches, and watermelons to the bowl and toss to coat. 

Salad:

  1. Place the pineapple, plum, peach, and watermelon slices on the barbeque and grill for one minute.
  2. Turn to create cross hatch marks, flip the pineapple and watermelon and repeat on the other side.
  3. Add the blueberries and raspberries to the bottom of the large bowl and toss in any of the remaining liquid.
  4. Once the fruit has been grilled slice the pineapple into quarters.
  5. Slice the watermelon into triangles.
  6. The plums and peaches cut into eighths.
  7. Arrange fruit on a large platter, sprinkle with the tossed blueberries and raspberries.
  8. Top with crumbled feta cheese and chopped mint.  
  9. Serve immediately.
  10. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

Follow Spencer Watts: