grilled fruit

Grilled Peach Crumble Recipe Will Make Your Summer Complete

unsalted butter,

all-purpose flour

brown sugar

sugar

cinnamon

Morton's kosher salt

peaches

Homemade whipped cream

This summer, add grilled fruits kabobs to your barbecue spread. Grilling fruit caramelizes the natural sugars in them for a sweet, easy and healthy dessert!

Grilled Fruit Kabobs

Pineapple chunks (cut into 1” pieces)

Banana (cut 1" pieces)

Cantaloupe chunks (cut into 1” pieces)

Strawberries (stems removed)

Coconut oil spray

Maple syrup (for drizzling)

Vanilla yogurt (for dipping (optional))

Soak the skewers in water for 20 minutes, to prevent them from burning while grilling the skewers

To make the fruit kabobs, thread two pieces each banana, pineapple, strawberry and cantaloupe onto skewer. Repeat process to assemble as many skewers as you’d like to make.

Drizzle with olive oil and maple syrup.

Grill on preheated grill for about 10 minutes, turning occasionally until the fruit softens and chars.

Enjoy immediately, and dip in yogurt, if desired.

Fresh and delicious grilled fruit kabobs topped with a cinnamon honey glaze. The perfect healthy side dish or appetizer for any meal that will be a hit with the entire family!

Grilled Fruit Kabobs Recipe

honey

lemon juice

pineapple

watermelon

skewers

Combine the honey, lemon juice and cinnamon in a small bowl. Stir until combined. Microwave for 5 to 10 seconds if the honey is too thick. Set aside.

Preheat the grill to medium-low heat.

Chop the fruit into about 2-inch pieces. Then thread the fruit through your skewers. Transfer onto a baking sheet.

Place the kabobs on the grill and cook each side for about 2 to 4 minutes, or until grill marks have started to form. Be careful not to burn the fruit. Then drizzle the glaze on top.

Fruit Kabobs with honey yogurt dip are a deliciously simple and impressive summer treat. The perfect healthy party snack to please a crowd! Use firm versus overly ripe fruit for best results.

Fruit Kabobs with Honey Almond Yogurt Dip

peaches, sliced into fourths

bananas,

strawberries,

watermelon cubes (8 pieces), diced into 1-2 inch cubes

blueberries,

tbsp Simply Nature Avocado Oil,

Emporium Selection Plain Goat Cheese Log, softened to room temperature (1/2 log)

Friendly Farms Plain Nonfat Greek Yogurt

Specially Selected Raw Honey

tsp Stonemill Pure Vanilla Extract

Southern Grove Roasted Almonds with Sea Salt, chopped

Preheat the grill to medium, or 350F. Gather 5 skewers (if using wooden, soak them in water first to avoid burning).

Assemble by threading fruit onto skewers in the following order: one strawberry, one banana chunk, one watermelon chunk, one peach chunk, and one more strawberry. Transfer to a plate or baking sheet.

Place kabobs on grill and cook for about 3-5 minutes per side, or until grill marks have formed. Remove from grill and transfer to a plate. Garnish with blueberries if desired.

Make dip by combining goat cheese, yogurt, honey, and vanilla in a mixing bowl. Use a hand mixer to beat mixture until smooth and creamy. Stir in most of the crushed almonds just before serving, reserving a handful for garnish. Serve dip with fruit kabobs.

Yum! I've never tried grilled fruit either! Can't wait to try!

These are the most amazing fruit kabobs! I never would’ve thought to grill them, but they elevate the fruit to a whole new level!! And the dip 😀! These are perfect for your your 4th of July picnic or any random weekend spent grilling!

Fresh, juicy peaches are grilled until beautiful grill marks appear to intensify their flavor, drizzled with pure maple syrup, and finished off with a scrumptious granola crumble topping. Top these grilled peaches off with a scoop of vanilla ice cream for a bright, fresh summer dessert!

Maple Grilled Peaches with Granola Crumble

Granola

butter (unsalted, melted)

olive oil (extra-virgin,

maple syrup (not maple-flavored syrup)

Vanilla ice cream (for serving, optional)

To a small mixing bowl, add the granola, melted butter, and flour and mix with a wooden spoon until combined. Set the crumble mixture aside while you preheat your oven to 375°F (190°C).

Meanwhile, prepare your peaches by rinsing, slicing them in half, and removing the pit. There is no need to peel the peaches for this recipe.

Once your oven is preheated, spread the crumble topping out into an even layer on a baking sheet, and bake for 10 to 15 minutes, or until golden brown.

Meanwhile, heat your outdoor grill or grill pan over medium heat. Brush the cut sides of the peaches generously with extra-virgin olive oil to cook on a grill pan, or canola or another high smoke point oil if using an outdoor grill.

Once your grill is hot, place the peaches cut side down on the grill and cook uncovered for 4-5 minutes, or until defined grill marks appear. Brush the skin side with oil, flip the peaches, and cook for another 4-5 minutes.

Transfer the peaches to a serving platter cut side up, drizzle them with maple syrup, and spoon about a tablespoon of the crumble topping onto each peach half.

Serve the peaches with a scoop of vanilla ice cream if desired. Enjoy!

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The most viewed grilled fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine