PHOTO: Lori Rice
Lori Rice
May 23, 2013

When this fruit salad is served warm over vanilla ice cream, it becomes less like a standard dessert and more like a gourmet indulgence.

Yield: 4 servings


  • olive oil or melted butter
  • 1 peach, halved and pitted
  • 1 plum, halved and pitted
  • 1/4 fresh pineapple, peeled and cored
  • 1 T. fresh lime juice
  • 1/2 T. finely chopped fresh mint
  • 1 tsp. honey
  • 1/4 tsp. ground cinnamon
  • 2 cups vanilla ice cream


Heat gas or charcoal grill to high (425 to 475 degrees F). Brush grill with olive oil or melted butter. Place peach and plum halves, cut-side down, on grill. Place pineapple quarter in one large piece directly on grill.

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Grill fruit for about 5 to 7 minutes. Flip pineapple halfway through to ensure even heating. Do not flip peach and plum halves. Remove fruit from grill when slightly browned, softened and heated through.

Transfer to cutting board, and allow to cool 2 to 3 minutes, until you can handle it safely. Chop fruit into bite-sized pieces and place in medium bowl. Add lime juice, mint, honey and cinnamon. Stir until well-combined.

Place 1/2 cup vanilla ice cream in each serving dish. Top with 1/2 to 3/4 cup grilled fruit salad. Serve while fruit salad is still slightly warm.

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