Grilled Fruit Salad

Ease of preparation rating: Easy
Yield: 4 servings

Ingredients:

For the balsamic reduction:

1 cup (240 ml) balsamic vinegar

½ cup (120 ml) pineapple juice

2 tablespoons (30 ml) honey

For the dressing:

¼ cup (60 ml) honey

1/2 teaspoon (2.5 ml) ground cinnamon

¼ teaspoon (1.25 ml) fresh ground ginger

1 lime, juiced

¼ cup (60 ml) olive oil

For the fruit salad:

½ a small pineapple, cored, sliced into ½ inch slices

2 plums, pitted and cut into halves

2 peaches, pitted and cut into halves

1/3 of a small watermelon, rind removed, cut into ½ inch slices

1/3 cup (80 ml) blueberries

1/3 cup (80 ml) raspberries

¼ cup (60 ml) fresh mint leaves

6 ounces (170 g) feta

Method:

Turn barbeque to high heat or 400 F (205 C).

For the balsamic reduction:

In a pan pour the balsamic vinegar, pineapple juice and honey and reduce by 2/3rds until slightly thickened then refrigerate.

For the dressing:

In a large bowl, whisk together honey, cinnamon, ginger, olive oil and lime to make the dressing.

Add pineapple, plums, peaches, and watermelons to the bowl and toss to coat.

For the salad:

Place the pineapple, plum, peach, and watermelon slices on the barbeque and grill for 1 minute.

Turn to create cross hatch marks, flip the pineapple and watermelon and repeat on the other side.

Add the blueberries and raspberries to the bottom of the large bowl and toss in any of the remaining liquid.

Once the fruit has been grilled slice the pineapple into quarters.

Slice the watermelon into triangles.

The plums and peaches cut into eighths.

Arrange fruit on a large platter, sprinkle with the tossed blueberries and raspberries.

Top with crumbled feta cheese and chopped mint.

Serve immediately.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.