Nothing pairs more perfectly with any meal than this fresh, grilled fruit salad. Pineapple, mango, and apples are grilled, sprinkled with sugar, drizzled with coconut cream and folded into a drool-worthy passion fruit reduction.
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Spread fruit on a sheet tray, sprinkle with raw sugar and drizzle coconut cream over the top. Reserve.
For the passion fruit sauce: In a medium saucepan, combine passion fruit puree, water and 1/2 cup of sugar. Bring mixture to a boil. When boiling, reduce to a simmer until thickened. Remove from heat and place in the refrigerator to cool for at least 30 minutes.
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Place fruit directly on the grill grate and cook for 10-15 minutes or until grill marks appear. Remove from grill and let cool.
For the mascarpone cream: Whip the cream to stiff peaks. Add 2 Tbsp sugar and the mascarpone cheese. Whip until incorporated and reserve.
Cut grilled fruit into bite-sized pieces and transfer to a medium bowl. Fold in coconut flakes and passion fruit sauce. Spoon into a serving dish or individual bowls and serve with mascarpone cream. Enjoy!
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