From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Grilled Summer Fruits

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.


Peaches, Nectarines, Apricots or…use your imagination!


This particular treatment of fruit is best done with slightly under ripe or barely ripe fruit. Cut each fruit in half; brush each surface with olive oil (using a little nut oil such as walnut oil gives it even more complexity of flavors) and a little balsamic vinegar.

Place cut side down on a heated grill or barbeque.  You can broil these as well, but then you have to have your oven on when it’s already hot everywhere!  Depending upon the fruit, one-two minutes per side is plenty.  

When you turn the fruit over, place a leaf of mint or basil or rosemary in the hollow of the fruit and grill one-two minutes on the other side.  Remove from grill—place a dollop of goat cheese, bleu cheese or feta in the hollow as well.  Garnish with toasted sliced almonds, walnuts, hazelnuts or sunflower seeds.  This makes a delicious first course or a great accompaniment to grilled chicken or fish.

If you wish to pipe a filling into the fruit for a more finished look, consider mixing ¼ cup low fat cream cheese with one of the above, adding chopped herbs and putting the mixture in pastry bag fitted with a decorative tip.  You can then dust with nuts.

It goes without saying that this grilled fruit, done simply with olive oil and mint makes a wonderful receptacle for a sorbet or ice cream finish to a meal.  Mixing one tablespoon of maple syrup to ¼ c. olive oil is especially tasty to brush the fruit  with if you are using for dessert.

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