Grilled Stone Fruit Antipasto Plate

Photo: Becky Luigart-Stayner

Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can't find pluots, double up on peaches or plums.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 29%
  • Fat: 4.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.4g
  • Carbohydrate: 23.8g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 39mg
  • Calcium: 12mg


  • Dressing:
  • 1 tablespoon brown sugar
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon hot sauce
  • Fruit:
  • 1 pound firm black plums, halved and pitted
  • 1 pound firm peaches, halved and pitted
  • 1/2 pound firm nectarines, halved and pitted
  • 1/2 pound firm pluots, halved and pitted
  • Cooking spray
  • Mint sprigs (optional)


  1. Prepare grill.
  2. To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
  3. To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.
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