When stone fruits like peaches and plums are grilled, their naturally sweet juices caramelize, resulting in a richer and more toasted taste than what you get when you consume the fruits on their own. Add some crisp almonds and smooth ricotta salata cheese for just a hit of protein and some fresh basil & mint to contrast flavors that are both invigorating and revitalizing. It is a delicious dessert that will excite your taste buds & leave you feeling refreshed after you eat it.

In terms of nutrition, they balance one another out; fruit provides vitamin C, fiber, and phytonutrients, while yogurt offers protein, calcium, and B vitamins. Yogurt, on the other hand, is a source of phytonutrients. Also, the active cultures in yogurt are helped to flourish as beneficial bacteria in the intestine by the fruit fiber. Because of this, the fact that many of us eat fruit and yogurt for breakfast and a snack is our strength.

Yet even the healthiest couples want a jolt of excitement occasionally, and that is precisely what this recipe contributes to the pot. Peaches, plums, nectarines, and apricots, as well as whatever stone fruit appears to be in peak condition at the market, are halved, pitted, brushed with oil, and grilled until their juices begin to stir with warmth; the fruit becomes lusciously soft, as well as grill marks appear on the cut sides of the fruit. The fruit is sliced, then stacked into pools of creamy yogurt, drizzled with a sweet and tangy mixture of honey & balsamic vinegar, and finally completed with a sprinkling of aromatic fresh thyme leaves.

The combination of fruit and yogurt is already excellent on its own, but this elevates it to a new level as a gorgeous and nutritious dessert or snack.

Grilled Stone Fruit in A Honey-Lemon Yogurt Sauce

Ingredients

• 6 ounces of nonfat Greek yogurt in its plain form
• 2 measuring tablespoons of honey
• ½ teaspoon lemon garnish
• 1 teaspoon lime juice
• Spray or oil for cooking, to be used on the grill grates.
• Four pieces of stone fruit, including plums, peaches, and nectarines (totaling less than 1 pound).
• 1 teaspoon olive oil
• For use as a garnish, mint (optional)

Instructions

• Combine the yogurt, honey, lemon zest, & lemon juice in a modest-sized bowl and stir to combine. Garnish the dish with a little more zest if you like, and then put it away.
• You may grease or spray the grill grates before using. Prepare the grill to a temperature of around 500 degrees Fahrenheit.
• Make a slit along the center of each fruit piece, then twist the halves apart. Take out the pits. Olive oil should be brushed over the cut side of the fruit.
• Put the fruit on the grill with the cut side facing down for two minutes or until grill marks emerge. You may use spatula to flip the fruit and then cook it for another two minutes on the other side. Remove the fruit from the grill & place it on a dish after doing so with care.
• You may serve grilled fruit with a yogurt sauce and mint on the side as a garnish if you like.

Grilled Stone Fruit

Ingredients

• Choose your favorite stone fruit.
• Canola oil or grapeseed oil

Instructions

• Prepare a medium-high fire in your grill/grill pan.
• Split stone fruits in half lengthwise and scoop out the seeds.
• Apply some oil, preferably grapeseed or canola, on the fleshy side.
• Cook for 3-8 minutes, depending on fruit size and cut side down until stone fruit is soft.

Recipe For Grilled Stone Fruit Salad with Chopped Herbs

Ingredients

• 2 pounds of assorted stone fruit, including plums, nectarines, plums, and white or yellow peaches
• 4 teaspoons of extra virgin olive oil
• (About 3 ounces), spinach, chard, baby kale, arugula, and other spring greens
• A quarter of a cup of chopped fresh basil leaves.
• Half a cup of mint leaves from the plant
• 1/4 cup (approximately 1 ounce) (about 1 ounce) ricotta salata that has been roughly crushed.
• 2 tablespoons of roasted almonds, chopped
• White balsamic vinegar, 2 tbsp
• Black pepper
• Sea salt flakes

Instructions

• Prepare a hot grill (450 to 500 degrees).
• Stone fruit should be quartered, and the pits removed. Add 1 tablespoon of olive oil to a large bowl and toss the fruit until it is uniformly covered.
• Grill the fruit for two to three minutes, cut side down until char marks emerge.
• Cook the other side for another couple of minutes.
• Arrange the salad greens on a wide serving plate. Make ribbons out of the mint and basil leaves.
• Sprinkle the greens with the herbs, ricotta salata, the almonds, and then arrange the grilled fruit on top.
• Over the salad, use the two remaining teaspoons of vinegar and three tablespoons of olive oil.
• Spice it up with freshly ground black pepper and a pinch of salt.