We are getting ready to hit the road again with our campervan (and barbie) in tow – so I’ve been having a think about some delicious nutritious meals that are both versatile, quick to prepare and can be shared among friends. But more importantly – that celebrates the seasons and showcases ingredients that are (relatively) easy to access…wherever your adventures may take you.
Our days on the road are jam-packed: early starts, late finishes – we are go, go, go! So we need to make sure that when we do pause for a feed – we are refuelling with good foods that don’t take too long to prepare…
Summer is the season for beautiful juicy stone fruits – that are destined for the barbie in my opinion. The natural sugars in the fruit create the most divine crispy caramelised surface – there’s nothing better.
But the best part about this barbecued fruit salad recipe is that you can simply substitute the fruits out depending on your taste and the seasons…plus it’s versatile: breakfast, afternoon snack, dessert…your choosing.
So get the BBQ cranking and enjoy the (natural) sweeter things in life.
- 2 ripe peaches
- 2 ripe plums
- 2 ripe apricots
- 2 bananas
- 2 fresh figs
- 2 ripe nectarines
- 2 tbsp honey (or rice malt syrup for a fructose free alternative)
- ½ tbsp fresh thyme
- 1 cup natural yoghurt
- 1 tsp cinnamon
- In a small bowl combine yoghurt and cinnamon. I like to make this to taste, so if you feel like it needs a little more cinnamon – add away! You can also sweeten the yoghurt by adding a little honey. Set aside (in fridge).
- Pre heat barbecue on medium heat. Make sure the surface is hot before proceeding, as you want that beautiful charring of the fruit.
- Slice fruits in half, remove the pits
- Cook, cut side down, until golden and slightly charred (approximately 4-5 minutes). Turn and cook for a further 1-2 minutes. Best to check fruit as you go as some will cook quicker than others. The natural sugars and juices of the fruit will create a beautiful caramelised surface.
- To serve, a great idea is to create a more communal experience by using a large chopping board, layering it with the cinnamon yoghurt, the delicious caramelised fruit and finishing it off with a generous drizzle of honey and fresh thyme.