Grilled Stone Fruit Salad - alive magazine
This fruit salad brings together a crave-worthy combination of sweet and creamy. Adding pistachios and buckwheat provides great crunch. It’s a stunning addition…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Grill
- Pastry brush
- Grill grate
- Tongs
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Grater
- Serving platter
- Paring knife
- Kitchen scale
- Stove
- Spatula
Ingredients
- 1 lb (450 g) assorted stone fruit (peaches, nectarines, plums, apricots)
- 2 tsp (10 mL) grapeseed oil
- 1/4 cup (60 mL) buckwheat groats
- 1/3 cup (80 mL) unsalted shelled pistachios
- 1/2 cup (125 mL) ricotta cheese
- 2 Tbsp (30 mL) heavy cream
- 1 Tbsp (15 mL) honey
- 2 tsp (10 mL) grated lemon zest
- 1 tsp (5 mL) minced fresh ginger
- Pinch of salt
- 1/4 cup (60 mL) sliced mint leaves
- Fresh lemon juice, for serving
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