Griddled Fruit Salad
Peaches, pineapple, plums and mango, dusted with cinnamon sugar and grilled to sweet caramelised perfection. I like to serve it up with strawberries and lime zest for a hit of colour, and honey-drizzled Greek yogurt for dipping.
Ingredients
- 1 mango - peeled, pitted and sliced
- 1 small pineapple - peeled, cored and chopped into bite-sized chunks
- 2 peaches - pitted and sliced
- 2 plums - pitted and sliced
- 60 g 1/4 cup light brown muscovado sugar
- ½ tsp ground cinnamon
- 10 strawberries - hulled and sliced in half
- 240 g 1 cup Greek yogurt
- 1 tbsp honey
- zest of 1 lime
- small bunch of fresh mint
Instructions
- Heat a dry grill/griddle pan or large frying pan (skillet) over high heat. Alternatively you can cook this on the barbecue in a barbecue pan (the type with the little holes in).
- Place the prepared mango, pineapple, peaches, and plums on a cutting board and sprinkle with the brown sugar and cinnamon. Move the fruit about in the sugar to coat.
- Place the fruit on the hot griddle, ensuring the peaches and plums are sliced side down, and cook until griddle lines appear, about 2 to 4 minutes.
- Remove the peaches and plums as they'll go too soft if left on the pan for too long.
- Turn over the mango and pineapple to cook the other side for another minute or two. Then, remove from the pan.
- On a serving plate, arrange the grilled fruit, place the strawberries on top and spoon the Greek yogurt next to the fruit.
- Drizzle with honey and sprinkle with the lime zest and mint leaves before serving.