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Salad Week Ends with A BBQ Favorite! – BBQ FRUIT SALAD

Hey KS Fans,

BBQ Fruit Salad – I know sounds a little weird – Fruit and BBQ are not usually in the same sentence – But let me tell you how delicious this fruit salad really is.

As I mentioned I am allergic to the pesticides on fruits like peaches and apples – But I love to eat them and can only do so when they are slightly cook. A few years ago I watching Bobby Flay do one of his BBQ challenges and his competitor did some type of burger that had grilled Pineapple on it and was declared ultimate tasty winner – this got me thinking, what if I do a BBQ fruit salad and besides the pineapple throw in some of my favorite summer fruit?

And thus my BBQ Fruit Salad was born, my sister was skeptical when I first served it to her, but once she tried it I had to literally wrestle the serving  bowl out of her hands – it barely made it to the table!!!

When you BBQ (or cook ) the peaches and pineapple,  the heat bring out the natural sugars of the fruit and does this caramelization thing that is absolutely out of this world delicious. By adding fresh summer cherries & blueberries,  and topping it with my delicious tangy dressing – you have a dessert winner for this year’s 4th of July BBQ.

So all my KS friends – Have a terrific Holiday weekend – Have fun, BBQ and enjoy the chill time off work, enjoy your friends and family.

Happy Cooking!

Sarah

BBQ FRUIT SALAD

TIP: This salad is super easy to make and does not need a lot of your time. As I prep for my BBQ, I cut the cherries and throw them together in the bowl with my whole blueberries. I make the dressing and set it aside. I then start to BBQ the fruit only after all the meat is finished cooking on the BBQ and while everyone else is enjoying the burgers and steaks the fruit cooks. I then quickly cut and toss all the rest together with the dressing and serve with some Pareve Ice Cream or Whip Cream!

1 whole pineapple, cut into 1/2 inch rounds

6 peaches or nectarines, halved with pit removes

1 cup pitted cherries, diced

1 pint whole blueberries

 

for dressing:

3 tbsp. apricot or peach preserve

2 tsp. apple cider vinegar

1 tsp. garlic powder

1/2 tsp ground ginger

 

On your hot bbq. grill the pineapple and peaches for about 4 minutes each side. When finished cut them into bite size pieces and toss into a big bowl with the cut cherries and whole blueberries. Mix all the ingredients for the dressing in a separate small bowl, and then pour over the cut fruit. Mix well and serve.



 

 

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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