Author Notes
If you’ve never grilled fruit, you’re missing out big time! The high heat and hot grate caramelizes the fruit, making it sweeter, so you don’t even need dessert. A citrus flavored coconut cream makes it even more special. Top it off with fresh-picked mint for a delightful treat. —Ultimate Paleo Guide
Ingredients
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2
ripened peaches, pitted and cubed
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1/2 pint
strawberries, hulled and halved
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1
mango, peeled, pitted, cubed
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1 cup
cubed cantaloup
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1/2 cup
toasted walnuts
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1/4 cup
coconut cream (the thickened cream on top of a can of coconut milk)
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juice of one lime
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fresh chopped mint, for garnish
Directions
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Thread the fruit onto skewers to make grilling easier.
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Preheat a gas or charcoal grill to medium heat.
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Grill the fruit for several minutes, until charred and lightly caramelized.
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Remove from heat and transfer to a bowl with the walnuts.
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Divide between plates.
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Whisk the coconut cream and the lime juice together and top the salad. Garnish with mint leaves.
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