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1 cup sour cream
1 tsp vanilla
1 tsp honey
1/2 tsp cinnamon, or 1/4 tsp ground ginger
1/2 pineapple
1 mango
2 to 3 bananas
2 tbsp butter
1/2 tsp ground cinnamon, or 1/4 tsp ground ginger
2 cups strawberries, optional
In a small bowl, stir sour cream with vanilla, honey and cinnamon. Taste, then add more cinnamon, if needed. If making ahead, cover and refrigerate.
Lightly oil grill and heat barbecue to medium-high. Cut off pineapple top. Slice off skin, then cut away dark eyes. Slice in half lengthwise. Remove core, then slice each pineapple half into 1/2-inch- (1-cm-) thick pieces. Peel mango. Slice pulp from pit in large thick pieces. Peel bananas. In a small bowl, stir butter with cinnamon. Brush evenly over cut fruit, but not berries.
Grill pineapple and mango, turning occasionally, until grill marks form and fruit is hot, 6 to 8 minutes. Bananas will cook quickly so add for last 1 to 2 minutes of grilling. Remove pieces as they are done to a cutting board. Cut into small chunks and arrange on a platter. Add strawberries. Serve with cinnamon cream for dipping or drizzle over fruit. Great warm or at room temperature.
Calories 261, Protein 2.9g, Carbohydrates 34g, Fat 14.5g, Fibre 2.9g, Sodium 86mg.
A warm fruit salad is an irresistible way to finish up a barbecue dinner. Grilling heightens the fruits' natural sweetness and adds a layer of caramelized flavour. We've teamed it with an easy-to-make creamy dip, but it's also yummy served over vanilla ice cream or frozen yogurt.