Make a batch of Grilled Summer Fruit Salad at your next backyard get-together for an effortless, refreshing treat that everyone will love. These grilled fruits are the perfect dessert to top off your Summer cookout or a delicious treat just for yourself! Warm, caramelized, and sweet flavors paired with fresh mint and a homemade Cinnamon Vanilla Almond Butter Glaze. This summer recipe is an easy and healthy way to impress your guests!
Recipe Stats
Ingredients
- 3 cups watermelon
- 3 cups pineapple
- 2 mangoes (pre-cut is best)
- 2 peaches
- 2 bananas
- 1 cup Spread The Love® ALMOND BUTTER Granola
- Canola oil (about 2 tbsp, just enough to lightly coat the fruit)
- 3 tbsp. fresh chopped mint
- For the glaze
- 1/3 cup Spread The Love® UNSALTED Almond Butter
- ¾ tsp cinnamon
- 1 ½ tbsp honey
- ½ tsp vanilla extract
- 3 tbsp unsweetened almond milk
- ½ tsp salt
Method
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Step 1 -
Prepare the glaze by stirring together all glaze ingredients in a small bowl until smooth & creamy and set aside.
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Step 2 -
Preheat your grill to a medium-high heat.
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Step 3 -
Remove the skin from the watermelon and pineapple and cut four 6-inch strips (about 1 inch thick) from each fruit and set aside on a baking sheet. Chop the rest up and set aside for another use.
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Step 4 -
If not using pre-cut, remove skin from the mangoes, then cut mangoes & peaches in half, removing the pits. Set aside on the baking sheet.
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Step 5 -
Cut the ends off the bananas, then cut each in half lengthwise. You won’t need to remove the skin until after grilling.
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Step 6 -
Lightly coat all sides of your fruit with canola oil, then arrange on the grill with the skins of the bananas & peaches facing up.
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Step 7 -
Allow the fruit to cook about 2-3 minutes, then rotate them about 45 degrees (same side facing down) and cook for another 2 minutes, or until you see nice char marks form on the bottom. The bananas may cook faster than the rest of the fruits, so keep a close eye on them!
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Step 8 -
Once your fruits are charred, flip them over and repeat the same steps on the other side until charred.
