Nicky's Kitchen SanctuaryGriddled Fruit Salad
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 4- 1 mango (peeled, pitted and sliced)
- 1 small pineapple (peeled, cored and chopped into bite-sized chunks)
- 2 peaches (pitted and sliced)
- small bunch of fresh mint
- zest of 1 lime
- 1 tbsp honey
- 240 g (1 cup) Greek yogurt
- 1/2 tsp ground cinnamon
- 60 g (1/4 cup) light brown muscovado sugar
- 10 strawberries (hulled and sliced in half)
- 2 plums (pitted and sliced)
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Heat a dry grill/griddle pan or large frying pan (skillet) over high heat. Alternatively you can cook this on the barbecue in a barbecue pan (the type with the little holes in).
- Step 2
Place the prepared mango, pineapple, peaches, and plums on a cutting board and sprinkle with the brown sugar and cinnamon. Move the fruit about in the sugar to coat.
- Step 3
Place the fruit on the hot griddle, ensuring the peaches and plums are sliced side down, and cook until griddle lines appear, about 2 to 4 minutes.
- Step 4
Remove the peaches and plums as they'll go too soft if left on the pan for too long.
- Step 5
Turn over the mango and pineapple to cook the other side for another minute or two. Then, remove from the pan.
- Step 6
On a serving plate, arrange the grilled fruit, place the strawberries on top and spoon the Greek yogurt next to the fruit.
- Step 7
Drizzle with honey and sprinkle with the lime zest and mint leaves before serving.
Interactive, hands-free timers are available in the Supper app.
Heat a dry grill/griddle pan or large frying pan (skillet) over high heat. Alternatively you can cook this on the barbecue in a barbecue pan (the type with the little holes in).
Source: Nicky's Kitchen Sanctuary
