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Grilled Fruit Salad

Difficulty 1/5
|
Prep time 20 mins

Cook time 10 mins
|
Serves 4-6

Hardwood Apple

Nothing pairs 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.

Ingredients

Grilled Fruit Salad

1 PINEAPPLE, CORED AND CUT INTO ROUNDS

2 MANGOS, CUT INTO 1-1/2 INCH PIECES

2 APPLES, CUT INTO 1-1/2 INCH ROUNDS

1/4 cup LARGE COCONUT FLAKES, TOASTED

1/4 cup SUGAR IN THE RAW

1/2 cup COCONUT CREAM

1 tbsp MINT, CHOPPED

Passion Fruit Sauce

1/4 CUP PASSION FRUIT EXTRACT

1/4 cup water

1/2 cup SUGAR

Mascarpone Cream

2 tbsp SUGAR

1 pint HEAVY CREAM

1/4 cup MASCARPONE CHEESE

Preparation

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, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat lid closed for 10-15 minutes.

Place fruit directly on the grill grate and cool 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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