Yield: 8 servings
Grill the peaches for this fruit salad to caramelize their natural sugars
and bring out their flavors, but don't grill too long-you want them
to keep their shape and texture. Everything else is uncooked, so you
get the juicy pink watermelon and the deep, dark berries, along with
the caramelized peaches, all pulled together by the creamy yogurt sauce.
FOR THE HONEY-YOGURT DRESSING:
- 1 cup
vanilla yogurt, drained (see Note 1)
- 2 Tablespoons
honey
- 1 Tablespoon
fresh lemon juice
Combine
all the ingredients in a small bowl. May be refrigerated up to 2 days.
Makes about 1 cup.
FOR
THE SALAD:
- 4 ripe
peaches, halved and pitted
- 2 Tablespoons
vegetable oil
- 8 wedges
of ripe watermelon
- 1 pint
of blackberries
- ¼ cup
mint, chiffonade (see Note 2)
- ½ cup
slivered toasted almonds (see Note 3)
Preheat
a gas or charcoal grill to medium high. Brush the peaches on both sides
with oil and grill cut-side down until golden brown and caramelized,
3 to 4 minutes. Turn over and grill 1 to 2 minutes more. Arrange all
the fruit on a large platter, drizzle with the Honey-Yogurt Dressing
and sprinkle with the mint and the toasted almonds.
NOTES:
1. To drain
yogurt, place it in a cheesecloth-lined strainer over a bowl for 1 hour
until thickened. Discard the liquid that remains in the bowl.
2. To cut mint into chiffonade (fine ribbons) roll up leaves and cut
into thin strips.
3. To toast slivered almonds, place on a baking sheet in a preheated
350 degree Farenheit oven until golden, 7 to 8 minutes, turning so they
don't burn.
