Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Richard Ruben
Recipe by Cooking Light June 2003

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.

  • 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.

Nutrition Facts

129 calories; calories from fat 29%; fat 4.1g; saturated fat 0.5g; mono fat 2.9g; poly fat 0.4g; protein 1.4g; carbohydrates 23.8g; fiber 2.9g; iron 0.3mg; sodium 39mg; calcium 12mg.
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