Grilled fruit salad with cinnamon cream

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8 min


4 servings

* PLUS Grilling Time: 6 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 261,
  • Protein
  • 2.9 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 14.5 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 86 mg.

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.