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A square, overhead shot of grilled fruit salad in a white tray with a blue lining. There is a dollop of Greek yoghurt on the bottom right side of the tray. The tray is on top of a wooden cutting board, set at an angle. There are strawberries scattered around the wooden board. On the left, below the cutting board, there is a small black bowl, also filled with Greek yoghurt and topped with honey. In the top right corner of the image, you can see a small glass bowl filled with honey, and beside it a honey stirrer, covered in honey. Also, at the top of the image, you can see a few lime wedges, one on the wooden cutting board, and one beside it. This is all set on a light grey background.
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5 from 1 vote

Griddled Fruit Salad

Peaches, pineapple, plums and mango, dusted with cinnamon sugar and grilled to sweet caramelised perfection. I like to serve it up with strawberries and lime zest for a hit of colour, and honey-drizzled Greek yogurt for dipping.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: British-American
Keyword: family dessert, fruit, salad, summer recipe
Servings: 4
Author Nicky Corbishley

Ingredients

  • 1 mango peeled, pitted and sliced
  • 1 small pineapple peeled, cored and chopped into bite-sized chunks
  • 2 peaches pitted and sliced
  • 2 plums pitted and sliced
  • 60 g (1/4 cup) light brown muscovado sugar
  • ½ tsp ground cinnamon
  • 10 strawberries hulled and sliced in half
  • 240 g (1 cup) Greek yogurt
  • 1 tbsp honey
  • zest of 1 lime

For Garnish:

  • small bunch of fresh mint

Instructions

  • Heat a dry grill/griddle pan or large frying pan (skillet) over high heat. Alternatively you can cook this on the barbecue in a barbecue pan (the type with the little holes in).
  • Place the prepared mango, pineapple, peaches, and plums on a cutting board and sprinkle with the brown sugar and cinnamon. Move the fruit about in the sugar to coat.
    1 mango, 1 small pineapple, 2 peaches, 2 plums, 60 g (1/4 cup) light brown muscovado sugar, 1/2 tsp ground cinnamon
  • Place the fruit on the hot griddle, ensuring the peaches and plums are sliced side down, and cook until griddle lines appear, about 2 to 4 minutes.
  • Remove the peaches and plums as they'll go too soft if left on the pan for too long.
  • Turn over the mango and pineapple to cook the other side for another minute or two. Then, remove from the pan.
  • On a serving plate, arrange the grilled fruit, place the strawberries on top and spoon the Greek yogurt next to the fruit.
    10 strawberries, 240 g (1 cup) Greek yogurt
  • Drizzle with honey and sprinkle with the lime zest and mint leaves before serving.
    1 tbsp honey, zest of 1 lime, small bunch of fresh mint

Notes

Nutritional information is approx. per serving (this recipe serves 4).

Nutrition

Calories: 311kcal | Carbohydrates: 72g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 631mg | Fiber: 6g | Sugar: 61g | Vitamin A: 1056IU | Vitamin C: 151mg | Calcium: 127mg | Iron: 1mg

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