Grilled Fruit Salad
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
39
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
On a large sheet tray, spread the pound cake cubes evenly and drizzle with the melted butter
3
Bake for 10 minutes, until golden brown and toasted
4
For the whipped cream, combine the heavy cream and sugar in a bowl and whisk until soft peaks begin to form
5
(Alternatively, use an electric beater to whip the cream
6
) Add the lemon zest and juice and continue to whip to combine
7
Store in the refrigerator until ready to use
8
Meanwhile, preheat a grill to medium heat
9
Brush the fruit with oil
10
Grill until the fruit is caramelized and fragrant, 3 to 4 minutes per side for the bananas and pineapple and 1 to 2 minutes per side for the strawberries
11
If the strawberries are small, skewer them to grill
12
Remove from heat; when slightly cool, slice the fruit into large pieces
13
Place the toasted pound cake in a large bowl and top with the whipped cream, grilled fruit, sliced almonds, honey and mint