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Grilled Fruit Salad

20

15

Apple

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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Passion Fruit Sauce

  • 1/4 Cup Passion fruit puree

  • 1/4 Cup water

  • 1/2 Cup Sugar

main

  • 1 Medium 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 turbinado sugar, such as sugar in the raw

  • 1/2 Cup coconut cream

  • 1/4 Cup unsweetened coconut flakes, toasted

  • 1 Tablespoon fresh chopped mint

Mascarpone Cream

  • 1 Pint heavy cream

  • 2 Tablespoon granulated sugar

  • 1/4 Cup mascarpone cheese

  • 1

    Make the passion fruit sauce: In a medium saucepan, combine the passion fruit purée, water, and sugar. Bring to a boil, then reduce the heat to low and simmer until thickened. Remove from the heat, transfer to an airtight container, and chill in the refrigerator for at least 30 minutes.

    • 1/4 Cup Passion fruit puree

    • 1/4 Cup water

    • 1/2 Cup Sugar

  • 2

    Grill the fruit: When ready to cook, set the Traeger temperature to 375˚F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 3

    On a rimmed baking sheet, spread the pineapple, mangos, and apples in a single layer. Sprinkle with the raw sugar and drizzle the coconut cream on top. Toss until the fruit is well coated.

    • 1 Medium 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 turbinado sugar, such as sugar in the raw

    • 1/2 Cup coconut cream

  • 4

    Arrange the fruit directly on the grill grates. Close the lid and cook until grill marks appear, 10-15 minutes. Remove the fruit from the grill and let cool.

    375 ˚F

  • 5

    Make the mascarpone cream. In a large bowl, use an electric hand mixer to whip the cream until stiff peaks form, about 5 minutes. Add the sugar and mascarpone and whip until incorporated. Cover and refrigerate until ready to serve.

    • 1 Pint heavy cream

    • 2 Tablespoon granulated sugar

    • 1/4 Cup mascarpone cheese

  • 6

    Cut the grilled fruit into bite-size pieces and transfer to a medium bowl. Fold in the coconut flakes, mint, and passion fruit sauce. Spoon a large serving bowl or individual bowls and serve with the mascarpone cream, garnish with mint. Enjoy!

    • 1/4 Cup unsweetened coconut flakes, toasted

    • 1 Tablespoon fresh chopped mint

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