Grilled fruit salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Make a bright, light, and healthy dessert with a grilled fruit salad. To prevent the fruit and berries from turning to mush, choose firm, slightly underripe ones. Grill them until golden brown, drizzle with a refreshing lemon-mint syrup, and serve. Serve with a scoop of vanilla ice cream or some pancakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fruit salad
- 300 g strawberries, hulled and halved
- 4 bananas, cut in half lengthwise
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1/4 cup chopped mint leaves
- Juice of 1 lemon
- 3 tablespoons simple syrup, see recipe below
Simple syrup
- 1/4 cup water
- 0.5 cups of sugar
We recommend
Recipes with similar ingredients: strawberry, bananas, blueberry, lemon juice, syrup, mint
Cooking the dish according to the recipe:
- Place a grill pan over medium-high heat.
In a medium bowl, combine all the fruit and sugar. Fry over medium heat until golden brown, about 3-4 minutes per side. - In another medium bowl, combine mint, lemon juice and sugar syrup.
- Place the finished fruit on a serving plate, drizzle with lemon-mint syrup and serve.
Simple syrup.
Heat the water and sugar in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 5 minutes or until the sugar is completely dissolved. Remove from the heat and let the syrup cool. Store in a tightly sealed container in the refrigerator for up to 2 weeks.
Exit: 1/2 cup
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