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Grilled Fruit Salad with Balsamic Drizzle

Grilled Fruit Salad with Balsamic DrizzledownloadEmail This Post
Grilled Fruit Salad with Balsamic Drizzle

Prep: 20 minutes plus cooling
Grill: 6 minutes • Serves: 4

8 large strawberries, hulled
1 cantaloupe (about 3 pounds), rind removed, halved crosswise, seeded and cut into 1-inch-thick half-moons
1 seedless watermelon (about 3 pounds), rind removed, halved crosswise and cut into 1-inch-thick half-moons
Nonstick cooking spray
1 cup crumbled feta cheese
2 tablespoons balsamic glaze
2 tablespoons chopped fresh basil

1.Prepare outdoor grill for direct grilling over medium-high heat. Spray strawberries, cantaloupe and watermelon with cooking spray. Place fruit on hot grill rack; cook strawberries 3 minutes, and cantaloupe and watermelon 6 minutes or until grill marks appear, turning once. Transfer fruit to cutting board and cool; cut 4 strawberries, cantaloupe and watermelon into 1-inch pieces.

2.In large bowl, toss cut fruit and cheese. Makes about 11 cups.

3.Serve 8 cups fruit salad drizzled with balsamic glaze and sprinkled with basil; cover and refrigerate remaining fruit salad and 4 whole strawberries up to 1 day.


Approximate nutritional values per serving (2 cups fruit salad, 1½ teaspoons balsamic glaze):
204 Calories, 9g Fat (4g Saturated), 24mg Cholesterol, 269mg Sodium, 30g Carbohydrates, 2g Fiber, 26g Sugars, 6g Protein

Dietitian’s Dish:
> Grilling fruit intensifies the sweetness and flavor because of caramelization of the natural sugars.