Chef Maurietta Amos, Chef Instructor at Auguste Escoffier School of Culinary Arts shares how to make her vibrant Grilled Fruit Dessert Salad with Honey Yogurt Dressing. If you have never grilled fruit before, this is your chance to learn how and step up your grilling skills!
Grilled Summer Fruit Salad with Honey Yogurt Dressing
Ingredients
- 4 Peaches with the skin on, cut into 6 wedges
- 6 Nectarines with the skin on, cut into 4 wedges
- 6 Plums with the skin on, cut into 4 wedges
- 1 ripe Pineapple cut into large chunks or spears, yield 3 cups
- ½ pound of large fresh Cherries, pitted
- Safflower or Lemon Olive Oil
- ¾ cup of Plain or Vanilla Greek Yogurt
- ¼ cup of Honey (Wildflower or Tupelo)
(You can jazz up the flavor of the dressing depending on your mood by adding in 2T of Poppy Seeds, finely chopped Mint, Citrus Zest, or Cracked Black Pepper). - 4 slices of grilled Pound Cake
Directions
- Preheat grill until it is very hot.
- Soak bamboo skewers for at least 30 minutes (if using metal skewers skip this step).
- While the skewers are soaking, whisk the yogurt, honey, and flavorings together until well blended. Refrigerate until ready to use.
- After soaking the skewers, thread one piece of each fruit or more onto each skewer.
- After all of the skewers are made, lightly brush the fruit and/or grill grates with the oil and grill the skewers for 3 to 4 minutes on each side.
- Place on a platter and drizzle with the yogurt dressing.
- Serve plain or with a slice of your favorite pound cake. Fruit skewers will keep in the refrigerator well wrapped for at least 2 days.
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