It’s nothing new to throw fruit into a salad in order to add some nice texture, tang or sweetness. This month, when you can still buy sweet, tender peaches everywhere, I have been unable to resist any opportunity to do so. Still, I find that seasonal peaches need to be eaten right away or you’re soon left with some too soft, no-one-wants-to-touch-it fruit. In order to use up a little bit of my peach basket, I decided to grill a few.

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Recipe: Grilled Fruit Salad

Ingredients
1 peach per person
1 pear
olive oil or non-stick spray
salad mix (suggest: arugula)

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Grilling adds a smoky warmth to the peach’s juicy goodness. The fruit tastes perfect with some nutty, bitter arugula.

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You need about one peach per person; you can also do half per serving — chef’s discretion. Slice the peach in half and remove the pit; cut around it if it’s being stubborn.

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As I was getting the peaches ready I thought, “Wouldn’t it be nice to also have some crisp pear in the salad?” So I sliced one in half and cored it. (Note: sky’s the limit, here — you can also grill plums, nectarines, pineapple, etc.)

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Throw the fruit on a grill that’s been pre-heated to high. I clean and oil (or apply a non-stick spray to) the grate beforehand. The peaches need only a couple minutes until they begin to char. I gave the pear, which was fairly firm, a couple of extra minutes.

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Remove from the grill — and admire! You can use any dressing but one of the most simple, a drizzle of balsamic and olive oil plus a sprinkle of sea salt, perfectly matches the grilled fruit. I topped everything with some pine nuts. (And yes, of course you can skip the salad and head straight to the ice cream with your grilled bounty!!)

Grilled_Fruit_Salad_Plated.jpg

Recipe: Grilled Fruit Salad

Ingredients
1 peach per person
1 pear
olive oil or non-stick spray
salad mix (suggest: arugula)

Instructions

  1. Halve your peaches and remove the pits.
  2. Heat your BBQ grill on high, oil lightly or spray with a non-stick spray.
  3. Put your fruit on the grill, cut-side down.
  4. Allow to cook for 2-3 minutes without moving. Once the fruit has some nice grill marks, remove and cool slightly.
  5. Slice onto a salad, serve over ice cream or yogurt, or even with oatmeal.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

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