Grilled Stone Fruit Salad Recipe

Name: Grilled Stone Fruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons lemon juice, divided; 3 tablespoons butter, melted; 1 tablespoon minced fresh mint; 2 peeled peaches, pitted and halved; 3 medium plums, pitted and halved; 4 apricots, pitted and halved; 1/4 fresh pineapple, cut into 4 slices; 1/4 cup extra virgin olive oil; 2 tablespoons honey; 1/4 teaspoon kosher salt; 1/8 teaspoon ground allspice; 6 ounces fresh baby arugula; 1 cup crumbled feta cheese

Servings: persons

6 tablespoons lemon juice, divided
3 tablespoons butter, melted
1 tablespoon minced fresh mint
2 peeled peaches, pitted and halved
3 medium plums, pitted and halved
4 apricots, pitted and halved
1/4 fresh pineapple, cut into 4 slices
1/4 cup extra virgin olive oil
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice
6 ounces fresh baby arugula
1 cup crumbled feta cheese

1
In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade.
2
Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters.
3
Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons lemon juice, divided, 3 tablespoons butter, melted, 1 tablespoon minced fresh mint, 2 peeled peaches, pitted and halved, and more.

Yes, Grilled Stone Fruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Stone Fruit Salad

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