Watermelon, Grilled Peach and Blackberry Salad
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 TBS honey
1 TBS 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
1/4 cup mint, chiffonade (see Note 2)
1/2 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:
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.
To cut mint into chiffonade (fine ribbons) roll up leaves and cut into thin strips.
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.
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