Donna Mazzola
Grilling fruit is a wonderful way to prepare the season’s finest offerings as grilling caramelizes the sugars and brings out its naturally sweet flavors. When selecting your peaches and apricots for this recipe, the riper the better, as the antioxidant count goes up. The skin of the peach and the pulp of the apricot contain the best nutrients, so it’s important to consume the entire fruit for the benefit. This recipe pairs sweet with savory, and is a fantastic appetizer for a social gathering or as a side to your weekly dinner menu.
Sweet Grilled Peaches and Apricots With Basil and Walnuts
Ingredients
- 2 tablespoons avocado oil
- Zest from 1/2 medium fresh lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 2 medium ripe peaches, halved and pitted
- 4 medium ripe apricots, halved and pitted
- 1 tablespoon honey or maple syrup
- 2 tablespoons fresh basil, minced
- 1/4 cup chopped walnuts
Nutrition
Per serving:
- 76 calories
- 1 g protein
- 5 g fat
- 8 g carbs
- 7 g net carbs
- 1 g fiber
Directions
01
To prepare the fruit, add oil, lemon zest and juice, salt, pepper, and cinnamon to a mixing bowl. Stir to combine. Brush peaches and apricots with the oil mixture until they are fully coated.
02
Preheat a grill pan (or outdoor grill) over high heat. When hot, place the fruit on the grill, cutside down. Cook for 3 minutes per side. Do not move once on the pan, except to flip them, so that the fruits get distinct grill lines.
03
Serve garnished with honey, basil, and walnuts. Store any leftovers in the fridge in airtight container for up to 5 days.
