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Grilled Fruit with Minted Citrus Dip

Grilled Fruit with Minted Citrus Dip
Kristie Collado

Grilled Fruit with Minted Citrus Dip

Grilling is a quintessential part of summer. If you’re looking for a healthy and delicious dessert for your next barbecue, try grilling up some fruit; the heat of the grill enhances the fruit’s natural sweetness and it adds a subtle smoky flavor.  We’re using grapes, pluots, and strawberries, but there are a number of fruits that will work; pineapple and watermelon are great choices as well.

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  • 2 large bunches of grapes, washed and dried
  • 2 pluots, plums, or peaches, washed, cut in half, and pits removed
  • 1 Pound strawberries, washed and dried
  • 1 Cup plain Greek yogurt
  • Zest of one lime
  • Juice of ½ lime
  • 1-2 Tablespoon honey, to taste
  • 5 mint leaves, chopped, plus more for garnish


Heat a grill or cast iron grill pan.

When the grill or pan is hot, add the grapes, the halved pluots (cut side down), and the strawberries. Grill the fruit until slightly softened and marked with char lines. The grapes and strawberries will need approximately 1 minute per side and the stone fruit approximately 2 minutes per side.

Take the charred fruit off the grill and allow it to cool slightly.

Meanwhile, combine the Greek yogurt, lime zest, lime juice, honey (if using), and chopped mint in a small bowl, stirring to combine.

Arrange the fruit on a plate, garnish with mint leaves, and serve with the yogurt dip.