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Grilled Stone Fruit Salad

Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    6 servings


  • 6 tablespoons lemon juice, divided
  • 3 tablespoons butter, melted
  • 1 tablespoon minced fresh mint
  • 2 peeled peaches, pitted and halved
  • 3 medium plums, pitted and halved
  • 4 apricots, pitted and halved
  • 1/4 fresh pineapple, cut into 4 slices
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground allspice
  • 6 ounces fresh baby arugula
  • 1 cup crumbled feta cheese


  • In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade.
  • Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters.
  • Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.
Nutrition Facts
1 serving: 268 calories, 18g fat (7g saturated fat), 25mg cholesterol, 315mg sodium, 23g carbohydrate (19g sugars, 3g fiber), 5g protein.

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