Sweet and juicy stone fruits get caramelized on the grill, making for a naturally delicious, low-calorie, and gluten-free end to your summer BBQ. Serve with a creamy sweet and tangy Greek yogurt sauce.
I was compensated for writing the original article, “Summer Stone Fruit,” and developing the recipe found in the June 2016 issue of Today’s Dietitian. I was not compensated for sharing the column or magazine with readers on my blog. All opinions are my own.
There’s a lot I love about the summer, one of which is all the fresh fruit that’s available. I can’t get enough of fresh berries, watermelon, cherries, nectarines, and plums. Do you know what those last three fruits I mentioned have in common? They’re stone fruits, also known as drupes and they are some of my absolute faves, especially when it comes to grilled stone fruit!
For this month’s issue of Today’s Dietitian Magazine, my Culinary Corner Column is about the nutritional benefits of stone fruit and some fun ways to use them in the kitchen beyond just eating them straight out of hand.
One of my favorite ways to enjoy nectarines, peaches, plums, and apricots is to grill them and add to salads, use as a topping for grilled meat or chicken, or serve them for dessert with a scoop of ice cream or a lightly sweetened yogurt sauce. Grilling, like roasting, caramelizes the fruit and brings out additional natural sweetness, which is especially helpful if the fruit isn’t ripe enough.
This recipe for grilled stone fruit with yogurt sauce is probably my favorite one that I have developed since I first started writing the Culinary Corner column last May. It’s low calorie, easy to make, and so pretty! And the perfect dessert to make for your Father’s Day barbecue and all summer long! I hope you enjoy it as much as my family does!
Grilled Stone Fruit with Honey Lemon Yogurt Sauce
- 6 ounces nonfat plain Greek yogurt
- 2 teaspoons honey
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- Cooking spray or oil for grill grates
- 4 pieces assorted stone fruit (plums, peaches, nectarines) (~1 lb total)
- 1 teaspoon olive oil
- Mint, for garnish (optional)
- In a small bowl, mix yogurt, honey, lemon zest, and lemon juice together. Garnish with additional zest if desired, and set aside.
- Spray grill grates with nonstick cooking spray, or brush with oil. Heat grill to ~ 500 degrees F.
- Cut each piece of fruit in half around the midline and twist apart. Remove pits. Brush cut side of fruit with olive oil.
- Place fruit cut side down and grill two minutes, until grill marks appear. Using tongs or a flat spatula, turn fruit over and cook on the other side another two minutes. Carefully remove fruit from the grill and transfer to a platter.
- Serve grilled fruit with yogurt sauce and mint for garnish, if desired.
Serving size: 1 whole fruit w/ 3 Tbsp sauce