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Grilled Stone Fruit Salad

Grilled Stone Fruit Salad


For the vinaigrette:

  • 1/3 cup honey
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon Champagne vinegar
  • ½ cup olive oil
  • Salt and pepper, to taste

For the salad:

  • 6-10 ripe, fresh seasonal fruits such as peaches, plums, nectarines, apricots and cherries (do not peel, unless you’re using peaches)
  • 2 bundles of ripped mint leaves
  • Ricotta salata
  • ½ cup roasted salted almonds, sliced


For the vinaigrette:

On low heat, combine the honey, lemon juice, and Champagne vinegar until well mixed. Remove from heat and add the olive oil and season with salt and fresh ground pepper.

For the salad:

Cut all fruit in half and sear them on the grill to get a good char and smokiness. Combine the grilled fruit, ripped mint leaves, ricotta salata, almonds, and vinaigrette and toss. Garnish with mizuna or spinach if desired.

Grilled Stone Fruit Salad

Summertime salads are a great way to pack a variety of nutritious fruits and vegetables into a single dish that is both sweet and savory. This recipe comes to us from our friends at Produce for Kids, who focus on educating families about cooking.

Food for Thought: Stone fruits such as plums and nectarines are classified as “drupes.” Technically speaking, these fruits have a hard stone pit around their seeds. Coconuts, olives, and mangoes are also stone fruits. The sweet flesh that we eat provides many nutrients, including antioxidants and lots of vitamin C. This makes stone fruit a nutritious addition to a salad, or a healthy snack on its own!

Cooking Tip of the Week: Leave the skin on your fruit when you grill it. It is better to grill soft fruit with the skin on because it helps to hold the fruit together during the grilling process.

Family Dinner Conversation Starter: If you could be a famous person for a week, who would you be and why?

Grilled Stone Fruit Salad - Recipes


2 Nectarines halved with seed removed

2 Peaches halved with seed removed

2 Pluots halved with seed removed

6-8 pitted cherries and halved

8-10 heirloom cherry tomatoes halved(in various colors)

1 small red onion halved and thinly sliced

1/4 cup roughly chopped hazelnuts

5-6 basil leaves (chiffonade - thin slivers)

1/4 cup orange blossom honey or any good local honey


For the salad, on a platter, lay out the washed arugula evenly.Set up a grill pan on high heat. Gently brush the peaches and nectarine halves with the honey. Lay them gently on the grill and let it grill for about a minute or so. Do not check on it, else it wont get the perfect grill marks. Check after a minute to see the grill marks. Let it rest on a plate or cutting board, the grilled side up. Now, add a little olive oil to the pan(about 2 tablespoons), and grill the red onions for 2-3 minutes until soft yet crisp to be able to bite into it. Let it cool.

Gently scatter the grilled red onions on top of the arugula first. Gently place the grilled peaches and nectarines next. Place the cherry tomatoes, cherries, pluots next. Sprinkle the chopped hazelnuts all over the salad. Next add the burrata in pieces all over the salad. Top with the chiffonade of basil leaves. Sprinkle the entire salad with black pepper. The salad is ready.

Grilled Stone Fruit with Honey Lemon Yogurt Sauce

There’s a lot I love about the summer, one of which is all the fresh fruit that’s available. I can’t get enough of fresh berries, watermelon, cherries, nectarines, and plums. Do you know what those last three fruits I mentioned have in common? They’re stone fruits, also known as drupes and they are some of my absolute faves, especially when it comes to grilled stone fruit!

For this month’s issue of Today’s Dietitian Magazine, my Culinary Corner Column is about the nutritional benefits of stone fruit and some fun ways to use them in the kitchen beyond just eating them straight out of hand.

One of my favorite ways to enjoy nectarines, peaches, plums, and apricots is to grill them and add to salads, use as a topping for grilled meat or chicken, or serve them for dessert with a scoop of ice cream or a lightly sweetened yogurt sauce. Grilling, like roasting, caramelizes the fruit and brings out additional natural sweetness, which is especially helpful if the fruit isn’t ripe enough.

This recipe for grilled stone fruit with yogurt sauce is probably my favorite one that I have developed since I first started writing the Culinary Corner column last May. It’s low calorie, easy to make, and so pretty! And the perfect dessert to make for your Father’s Day barbecue and all summer long! I hope you enjoy it as much as my family does!

What Is A Stone Fruit Grilled Salad?

First, let’s start with – what is a stone fruit? Stone fruit is a fruit with flesh or pulp enclosing a stone (or pit), such as a peach, plum, apricot or cherry. In this salad I am actually using plucots – which are a hybrid fruit combining plums and apricots. So! A stone fruit grilled salad is a salad made using stone fruits that have been grilled.

Why Should I Grill My Stone Fruits?

The heat of a grill intensifies the natural sugars in and softens the flesh. This results is a sweet, slightly caramelized fruit – which is perfect for a salad.

Charred Corn and Grilled Stone Fruit Salad

Chef Olivia Hayo took the best of the local summer haul and threw it on the grill. The result may be your new barbecue go-to side.



Grill the Produce

Heat a grill or grill pan to medium-high heat.

Place ears of corn on grill and rotate ever few minutes until kernels are tender and charred in places, about 10 minutes total. Remove from heat, cool slightly and cut kernels from the cobs.

Place stone fruit slices on the grill until grill marks appear on one side and they are slightly softened, about 3 minutes. Remove from grill and set aside.

Make the Dressing

Combine olive oil, lime juice, honey, cayenne pepper, and jalapeño in a medium mixing bowl whisk well and season to taste with salt, pepper, and additional cayenne for more heat.

Bring it all Together

Add the kernels, grilled stone fruit, and red onion to the medium mixing bowl along with the dressing. Toss gently to coat. Fold in cilantro, taste, and adjust seasoning.

Grilled Stone Fruit Salad

A stone fruit is a fruit that has a pit inside! They have a shorter growing season, so when they are in season we like to take full advantage. Moving into fall, we wanted to make one last recipe using these delicious fruits. Dan came up with this Grilled Stone Fruit recipe and we knew we needed to share it! It is easy to make at home, looks beautiful and will impress your guests. ENJOY!

Grilled Stone Fruit Salad
Recipe courtesy of The Hearty Boys

4 peaches, firm but not rock hard
4 plums, same
Olive oil
Kosher salt
Cracked black pepper
½ cup local honey
1 teaspoon pure vanilla extract
4 ounces goat cheese
2 ounces Marcona alomonds
2 cups baby arugula
2 teaspoon fresh lemon juice

Halve the peaches and plums and remove the stones. Brush with olive oil, sprinkle with salt and pepper and place flesh side down on a hot grill. Grill the fruit until each piece has deep strong grill marks. Turn and grill skin side down.

Remove from the grill and let cool. Slice into 4 – 6 pieces per half. Toss the peach and plum slices together.

Mix the honey with the vanilla and a healthy pinch of cracked pepper.
Toss the arugula with enough olive oil to coat, the lemon juice and a pinch of salt and pepper. Mound the greens onto 4 plates and top with grilled stone fruit. Drizzle the whole with honey and crumbled goat cheese. Garnish with Marcona almonds.

Grilled Stone Fruit

We’ve discussed grilling lamb chops, shrimp, and we’re a little tired of the standard BBQ style hamburgers and hot dogs — let’s talk grilling stone fruit!

Grilling fruit is a lovely addition to a simple Summer meal. It adds color, and a particular sweetness to a savory meal. Stone Fruit can be used in a multitude of ways. It adds an elegant touch to a Summer or Fall meal, while being extremely easy. The smokey, charred flavor of the fruit is a game changer. The secret to the taste is simply all in the fruit itself! As the fruit grills, some of the water inside begins to evaporate. This allows the sugars within the fruit to concentrate and become caramelized! This leaves sweet, brittle grill marks on the fruit. The caramelized flavor is distinct and can be perfectly complimented by adding balsamic vinegar and butter.

I love using grilled fruit on salads or as a side dish, or a garnish, but most of all as a dessert. Today I grilled plums, nectarines, Michigan cherries, and peaches, I was lucky to find beautiful Yellow King Midas plums that added a beautiful color. The beauty of this dish is that you can eat the stone fruit plain or pair them with a piece of cheese. However, you’re best pairing them with your favorite ice cream!

Weekly Recipe #169: Grilled Stone Fruit Salad

How does dessert on the grill sound? I think I just combined my two favorite things in one sentence! Even better, this recipe is a healthy alternative for your sweet tooth as it is packed with protein, healthy fat, vitamins, and fiber.

This sweet and smoky summer treat offers minerals that promote good bone health such as calcium and phosphorous. The walnuts that compliment this dish contain α-linolenic acid, which is a kind of omega-3 fatty acid found in plants. Omega-3s have been shown to reduce inflammation and may help prevent chronic diseases, such as heart disease and arthritis. They are also important for brain health and development. The Greek yogurt in this dish serves up a tang as well as protein to make this dessert a satisfying treat.

Feel free to try other fruits on the grill with this recipe such as pineapple, pears, or apricots!

Grilled Stone Fruit Salad

Adapted from
(Serves 4)


  • 2 medium ripe peaches, cut in half (pits removed)
  • 2 medium ripe plums, cut in half (pits removed)
  • ½ cup plain, fat free Greek yogurt
  • 4 tbsp. honey
  • Cinnamon (to taste)
  • 28 walnuts or pecan halves
  1. Place peaches and plums cut side down on grill.
  2. Grill on low or indirect heat until soft, about 2-4 minutes on each side.
  3. Combine yogurt and cinnamon.
  4. Pour 1 tablespoon of yogurt over each peach and plum halves.
  5. Sprinkle walnuts over halves and drizzle with honey.

Nutrition Information

Per Serving: 219 calories, 10 grams total fat, 7 grams polyunsaturated fat, 1 gram monounsaturated fat, 1 mg cholesterol, 315 mg potassium, 16 mg sodium, 31 grams total carbohydrate, 3 grams dietary fiber, 6 grams protein.

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