Grilled Stone Fruit
- Stone fruit of choice (peaches, nectarines, plums, and apricots)
- Dollop of plain, full-fat, Greek yogurt (about ½ cup - non dairy optional)
- Ginger Hibiscus Honey
- 3-4 fresh mint leaves chopped, plus more for garnish.
Wash and cut your fruit. You can cut them into halves, quarters, eighths, or a variety of sizes as I did. There are no rules, here. Grill the fruit (grill only the firmest fruits, like the peaches, more delicate ones such as the apricots tend to soften and fall apart). Leave others fresh and cold, for more variation of flavors. Brush the cut-side of the fruit with a little coconut oil prior to grilling. Mix the yogurt with the honey to taste. Place a dollop of yogurt on your plate or serving platter. Arrange the fruit on top of the yogurt, then drizzle with a little extra honey (not too much), and sprinkle with freshly chopped mint or arugula.(We saw this recipe on Solstice Green Directory's Facebook page. With stone fruit in season, we thought it was a perfect summer recipe for our Ginger Hibiscus Honey.)