Grilled Stone Fruit Salsa
Serves: 4 Cook Time: 2 min Prep Time: 10 min
- 2 peaches
- 2 nectarines
- 2 plums
- 1/2 Tablespoon butter, melted
- 2 Tablespoons honey, divided
- 4 Sprigs Lemon Balm, chiffonade
- Cinnamon Sugar Pita Chips for dipping
Cut all stone fruit in half around the pit, remove pit and arrange on sheet tray. Combine melted butter and 1 tablespoon of honey. Brush the flesh side with honey and butter mixer. Meanwhile, heat grill until very hot. Once heated, place flesh side down. Let cook 1-2 minutes or until char marks are formed. Remove and place on parchment lined sheet pan. Once cool, dice. Combine with remaining ingredients. Garnish with whole lemon balm leaves. If you cannot find lemon balm, you can use lemon verbena, basil or mint instead. Enjoy as a healthy snack or place over yogurt or ice cream. The fruit alone can be eaten with ice cream or yogurt as well.
Tip- Chiffonade, this word sounds much more complicated than it is. This culinary term means to shred. In order to do this, stack a few leaves and roll up. Slice vertically in to thin shreds. It helps if your knife is very sharp. This can be done with mint or basil as well. It may be used on spinach or other greens to create a beautiful quick cooking greens, that can be sautéed or cooked in broth.
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