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Grilled Fruit Salad

Grilled Fruit Salad

By Traeger Kitchen

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.

Prep Time

30 Min

Cook Time

30 Min

Pellets

Apple

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1 Pineapple, cored and cut into rounds
2 Mangoes, cut into 1-1/2 inch pieces
2 Apples, cut into 1-1/2 inch rounds
1/4 Cup Sugar, raw
1/2 Cup Coconut Cream
1 Tablespoon Mint, chopped
1/4 Cup Passion fruit extract
1/4 Cup water
5/8 Cup sugar
1 Pint heavy cream
1/4 Cup Cheese, mascarpone
1/4 Cup Large coconut flakes, toasted

Step

  • 1

    Spread fruit on a sheet tray, sprinkle with raw sugar and drizzle coconut cream over the top. Reserve.

  • 2

    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.

  • 3

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

    376 ˚F / 191 ˚C

    00:15

  • 4

    Place fruit directly on the grill grate and cook for 10-15 minutes or until grill marks appear. Remove from grill and let cool.

    375 ˚F / 191 ˚C

    00:15

  • 5

    For the mascarpone cream: Whip the cream to stiff peaks. Add 2 Tbsp sugar and the mascarpone cheese. Whip until incorporated and reserve.

  • 6

    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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