Grilled Fruit Salad
When fruit is grilled, the flesh softens and some of the natural sugars caramelize, creating an added layer of flavor that is reminiscent of the fruit in a deep-dish pie. Here, grilled fruits are combined in a warm salad drizzled with a creamy tart-sweet dressing. Almost any kind of fruit in season can be cubed, sliced, halved and quartered, then grilled. If you can’t find lemon-infused olive oil, add a few drops of fresh lemon juice to 2 Tbs. olive oil.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 mangoes
- 1/2 small pineapple, about 1 lb.
- 2 nectarines
- 2 Tbs. lemon-infused olive oil
- 1/4 cup heavy cream
- 1 tsp. red wine vinegar
- 1 Tbs. sugar