Grilled Stone Fruit with Berries and a Honey Lemon Dressing
The following recipe and photography were provided by Heinen’s partner, Chef Billy Parisi.
Impress the guests at your next summer get together by grilling fresh stone fruit and tossing it with berries and a sweet and tangy honey lemon dressing!
I’m always looking to maximize the flavor of food, and when you grill fruit, whether that’s stone fruit, mango or pineapple, it further intensifies the sweetness. The hot sear marks caramelize the fruit, thus bringing forth all of the natural sugars that make the flavor so addicting to eat.
In addition to the fruit listed above, you can also grill things like watermelon, honeydew and cantaloupe for this salad.
When it comes to grilling fruit, the goal is to get quick sear marks. To do this, make sure the grill is hot (450°F-550°F) and the grates have been brushed with oil to prevent the fruit from sticking. Add the sliced fruit to the grill and cook for 20-30 seconds per side.
I like to grill in batches sine the fruit cooks so fast. Once the fruit is grilled, simply place the pieces in the refrigerator for 20-30 minutes, or until cool.
In the meantime, you can make a simple dressing featuring fresh-squeezed lemon juice, honey and fresh mint. This light combo of flavors helps enhance the taste of the fruit. If you’re looking for more greenery, you could also swap the lemon for fresh limes.
To plate the salad, spread the fruit across a plate or platter and add some fresh mixed berries for a contrast of colors, then drizzle the dressing on the dish right before serving.
Grilled Stone Fruit with Berries and a Honey Lemon Dressing
Servings: 8
Ingredients
- 2 fresh peaches, pitted and sliced
- 2 fresh nectarines, pitted and sliced
- 2 fresh apricots, pitted and sliced
- 2 fresh plums, pitted and sliced
- Juice of 2 lemons
- 2 Tbsp. Heinen's honey
- 1 Tbsp. fresh mint, chopped
- ½ cup each fresh blueberries, blackberries, raspberries and strawberries
Instructions
- Preheat the grill to high heat, 450°F-550°F. Spray the grates with nonstick spray or rub with oil.
- Add the sliced stone fruit to the grill and cook in batches for 20-30 seconds per side, or until grill marks have formed. Once all of the fruit is grilled, place in the refrigerator until chilled, about 20-30 minutes.
- Add the lemon juice, honey and mint to a small bowl and mix until combined.
- Once the stone fruit is chilled, spread it across a plate or platter and evenly distribute the fresh berries. Drizzle with lemon dressing and serve cold.
