Grilled Fruit Salad with Lime and Mint Dressing
With a medley of fresh, seasonal fruit (like peaches, pineapple, strawberries, and watermelon), this Grilled Fruit Salad will change the way you look at summer sides. Everything gets a kiss of heat on your grill before a toss in a bright, refreshing lime and mint dressing.
- 1 pound strawberries (cut in half)
- 2 cups pineapple (cut into-1 inch thick wedges)
- 2 cups peaches (cut in half)
- 2 cups seedless watermelon (cut into-1 inch thick wedges)
- 2 limes (zest and juice)
- 2 Tablespoons fresh mint (cut into thin ribbons)
- 1 Tablespoon honey
- Preheat the grill. Set your grill up for direct cooking with a temperature around 400 degrees F. I love making this on my charcoal grill because it adds some lovely char marks. You can also make this on a gas grill or pellet grill. Because fruit is sticky, you want your grill grates clean. I recommend wiping a little high-heat cooking oil on the grates with a paper towel to help the fruit come off clean.
- Make the dressing. Combine the lime zest, lime juice, mint ribbons, and honey in a small bowl, then whisk until the honey is fully dissolved and everything is evenly blended. Set it aside so the flavors continue to marry and intensify.
- Prepare the fruit. Using a sharp knife, cut the peaches and strawberries in half, then cut the pineapple and watermelon into 1-inch thick wedges. If using different fruit, aim to keep the pieces thick enough not to fall through the grill grates. Pat the fruit with a paper towel to remove excess moisture.
- Grill the fruit. Place the fruit directly on the grill grates for 4 to 6 minutes, flipping once. When the fruit develops grill marks and the edges start to caramelize, transfer it to a cutting board to cool for 5 minutes.
- Toss, serve, and enjoy. Use a sharp knife to cut the rested fruit into bite-sized pieces, then transfer it to a large bowl of serving platter. Drizzle the dressing over the fruit, then toss so everything is evenly coated. You can serve immediately for a warm fruit salad, or place the salad covered in the fridge for an hour to chill. Garnish with fresh mint, serve, and enjoy!
Grilled Fruit Salad with Lime and Mint Dressing
Listen, sometimes you just want a good fruit salad. I’m not talking about those borderline desserts made mostly of gelatin or whipped cream. I mean a bounty of fresh fruit charred on the grill, then drizzled with a vibrant dressing. The honey, lime, and mint of the dressing give the peaches, pineapple, strawberries, and watermelon just enough herby balance to keep this from becoming dessert. This light, fresh salad makes the perfect complement to rich BBQ meats, heavy breakfast foods, and a whole lot more.
Fresh Fruit for Grilled Salad
I wanted to come up with something that said “late summer” on a plate, and these fruits provide that flavor combo:
- Peaches: Look for bright yellow and red skin without any green.
- Pineapple: Smell the base for sweetness, and avoid any sour-smelling pineapples.
- Strawberries: You want fully red strawberries with bright green leaves.
- Seedless watermelon: You can go with seeded if that’s what’s available to you. I just find seedless easier for salads.
Can I Use Other Fruits?
Absolutely! Honeydew, cantaloupe, mangos, or any fruit you love will work great in this salad. Just remember everything in the salad goes on the grill, so you want to be mindful of the grates. Cut your fruit large enough to grill without falling down into the fire, but feel free to try different fruits!
Lime and Mint Dressing
How to Make Fruit Salad on the Grill
Making this sweet salad on your grill couldn’t be easier. Just follow these simple steps and you’ll have the perfect summer salad in no time:
- Preheat the grill. Set your grill up for direct cooking with a temperature around 400 degrees F. I love making this on my charcoal grill because it adds some lovely char marks. You can also make this on a gas grill or pellet grill. Because fruit is sticky, you want your grill grates clean. I recommend wiping a little high-heat cooking oil (like avocado oil) on the grates with a paper towel to help the fruit come off clean.
- Make the dressing. Add the mint ribbons and honey to a small bowl, then zest and juice the limes. Whisk until the honey fully dissolves and you have a smooth, even mixture. Set it aside so the flavors have a chance to marry and intensify.
- Prepare the fruit. Using a sharp knife, cut the peaches and strawberries in half, then cut the pineapple and watermelon into 1-inch thick wedges. Pat the fruit with a paper towel to remove excess moisture.
- Grill the fruit. Place the fruit directly on the grill grates for 2 to 3 minutes per side. You’ll know your fruit is ready when you see developed grill marks and the edges start to caramelize. At that point, transfer the fruit to a cutting board to rest for about 5 minutes.
- Toss, serve, and enjoy. After the fruit cools a little, grab your knife and cut the fruit into bite-sized pieces. Add the fruit to a bowl or serving platter, drizzle the dressing over the top, then give everything a good stir. Garnish with fresh mint, serve, and enjoy!
Susie’s Grilled Fruit Salad Pro Tips
- Branch out. Don’t feel chained to the fruits listed in the recipe card. Work with what’s seasonal and what you love. Feel free to get creative and come up with something totally your own!
- Mind the grates! Whatever fruit you go with, make sure you cut it into pieces large enough for grilling on your grates.
- Skip the grill. Don’t tell anyone I told you, but this recipe will help you turn out an awesome salad, even if you skip the grilling step. I love the charring and smoky flavor, but if you’re in a pinch, the dressing over chopped fruit will still wow your guests.
- Make the dressing. Combine the lime zest, lime juice, mint ribbons, and honey in a small bowl, then whisk until the honey is fully dissolved and everything is evenly blended. Set it aside so the flavors continue to marry and intensify.2 limes, 2 Tablespoons fresh mint, 1 Tablespoon honey.
- Prepare the fruit. Using a sharp knife, cut the peaches and strawberries in half, then cut the pineapple and watermelon into 1-inch thick wedges. If using different fruit, aim to keep the pieces thick enough not to fall through the grill grates. Pat the fruit with a paper towel to remove excess moisture.1 pound strawberries, 2 cups pineapple, 2 cups peaches, 2 cups seedless watermelon.
