Ingredients
Balsamic reduction:
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1 cup (240 milliliters) balsamic vinegar
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1/2 cup (120 milliliters) pineapple juice
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2 tablespoons (30 milliliters) honey
Dressing:
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1/4 cup (60 milliliters) honey
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1/2 teaspoon (2.5 milliliters) ground cinnamon
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1/4 teaspoon (1.25 milliliters) fresh ground ginger
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1 lime, juiced
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1/4 cup (60 milliliters) olive oil
Fruit salad:
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1/2 a small pineapple, cored, sliced into 1 centimeter slices
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2 plums, pitted and cut into halves
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2 peaches, pitted and cut into halves
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1/3 of a small watermelon, rind removed, cut into 1 centimeter slices
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1/3 cup (80 milliliters) blueberries
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1/3 cup (80 milliliters) raspberries
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1/4 cup (60 milliliters) fresh mint leaves
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170 grams feta
Directions
- Turn barbeque to high heat or 400 F (205 C).
Balsamic reduction:
- In a pan pour the balsamic vinegar, pineapple juice and honey and reduce by 2/3rds until slightly thickened then refrigerate.
Dressing:
- In a large bowl, whisk together honey, cinnamon, ginger, olive oil and lime to make the dressing.
- Add pineapple, plums, peaches, and watermelons to the bowl and toss to coat.
Salad:
- Place the pineapple, plum, peach, and watermelon slices on the barbeque and grill for one minute.
- Turn to create cross hatch marks, flip the pineapple and watermelon and repeat on the other side.
- Add the blueberries and raspberries to the bottom of the large bowl and toss in any of the remaining liquid.
- Once the fruit has been grilled slice the pineapple into quarters.
- Slice the watermelon into triangles.
- The plums and peaches cut into eighths.
- Arrange fruit on a large platter, sprinkle with the tossed blueberries and raspberries.
- Top with crumbled feta cheese and chopped mint.
- Serve immediately.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
