Fruit from the Grill
As temperatures rise, we're heading to the patio and firing up the grill for dinner outside. The centerpiece of our outdoor table? A mixed platter of colorful fruit, fresh from the grill. We love this simple, vibrant fruit salad as a showcase for the ever-changing harvest during the warmer months. Read on to find tips and topping ideas for a perfect grilled fruit salad from Styer's Garden Cafe Chef Ryan Bloome.
Ryan says, "When it comes to grilled fruit, the most important thing is to be sure it's as dry as possible before cooking. I like to slice the pieces in advance and lay them out on kitchen towels to absorb any extra moisture. Make sure your grill is hot and prepare the grate with cooking spray or a light coating of oil to avoid sticking, then cook the fruit quickly. Stone fruits and melons are especially good for grilling. For this salad, I grilled slices of watermelon, honeydew, cantaloupe, peaches and plums, then added some fresh berries to the plate. To finish, I gave the dish a sweet-and-salty twist by sprinkling Lemon Rosebud Sugar and Lavender Salt on top before serving."