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Grilled Fruit Salad with Balsamic Drizzle
Prep: 20 minutes plus cooling
Grill: 6 minutes • Serves: 4
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
PICS nonstick cooking spray
1 cup PICS crumbled feta cheese
2 tablespoons Filippo Berio® 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; cover and 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; use in the Grilled Fruit Salsa Topped Chicken recipe.
Approximate nutritional values per serving (2 cups fruit salad, 1-1/2 teaspoons balsamic glaze):
204 Calories, 9g Fat (4g Saturated), 24mg Cholesterol, 269mg Sodium,
30g Carbohydrates, 2g Fiber, 26g Sugars, 0g Added Sugars, 6g Protein
Chef Tip:
Grill more fruit than you need, then freeze the extras in airtight bags. You’ll have ready-to-go grilled fruit for smoothies, desserts or salads anytime. To thaw, simply place the fruit in the fridge overnight or heat it gently in the microwave for a quick, easy addition to your meals.