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Grilled Fruit Salad

  • 1 pineapple, peeled, cored, and cut into quarters
  • ½ medium seedless watermelon, peeled and cut into 3-inch or larger pieces
  • 15 strawberries
  • 2 to 3 peaches or nectarines, halved
  • ¼ cup olive oil
  • Dressing
  • 1 cup blackberries, fresh or frozen
  • 1 Tablespoon honey
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons water
  • salt and pepper, to taste
  • 1 teaspoon chopped basil (optional)


  1. Skewer strawberries onto wooden presoaked or metal skewers.
  2. Pat all cut fruit dry with paper towels.
  3. Preheat lightly greased grill to high.
  4. Lightly brush fruit with olive oil.
  5. Place fruit on a hot grill and cook until seared with grill marks.
  6. Remove, season with salt and pepper, and cool slightly before cutting into desired size.
  7. While fruit cools, prepare dressing.
  8. Place blackberries, honey, vinegar, and oil in a blender. Purée. Add water if needed to reach desired consistency.
  9. Drizzle over fruit or serve dressing on the side.

Makes 6 cups.

Nutrition per cup: 186 calories, 2 gm protein, 10 gm fat, 26 gm carbohydrate, 5 mg sodium






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