Grilled Stone Fruit Salad with Ricotta

Name: Grilled Stone Fruit Salad with Ricotta
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 medium (450 g) peaches, firm but ripe, halved, pits removed, cut-side up; 3 medium (300 g) plums, firm but ripe, halved, pits removed, cut-side up; 2 medium (250 g) nectarines, firm but ripe, halved, pits removed, cut-side up; 1 cup (250 g) whole milk ricotta, chilled; 3 tablespoons (45 ml) raw or mild honey; ½ teaspoon (2½ ml) vanilla extract; to taste kosher salt; 1 tablespoon (15 ml) neutral oil (vegetable, canola, or light olive oil), for brushing; to taste freshly cracked black pepper; ¼ cup (10 g) fresh mint leaves, loosely torn or whole; ½ lemon, finely zested, zest only, no pith (optional)

From the MyKitchenBank Kitchen

Charred stone fruits meet cool, creamy ricotta in this simple yet elegant Italian-inspired salad. Halved peaches, plums, and nectarines develop smoky caramelization on a hot grill, their natural sugars intensifying while the flesh remains tender. Served over sweetened ricotta with a drizzle of honey and fresh mint, this is an ideal light dessert or brunch dish that feels restaurant-quality but takes just 20 minutes from start to finish.

Prep: 10 min
Cook: 8 min
Wait: 2 min
Total: 20 min
Makes: 4 servings

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Steps

Before you start

Preheat grill to medium-high heat (about 400°F / 200°C) for at least 10 minutes
Choose firm but ripe stone fruits so they hold their shape on the grill
Have all ingredients prepped and ready to go—grilling happens fast

1
Sweeten the ricotta
- In a small bowl, whisk together the chilled ricotta, 1 tablespoon of honey, and vanilla extract.
- Season lightly with a pinch of salt.
- Divide among serving bowls or plates, creating a small mound or spreading it gently across the center.
- Set aside.
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Ready when: Ricotta is smooth and just sweetened, not overly stiff
Tip: Don't oversweeten the ricotta—the grilled fruit and honey drizzle will add plenty of sweetness
2
Prepare fruit for grilling
- Pat the halved peaches, plums, and nectarines completely dry with paper towels.
- Brush the cut sides (the flesh, not the skin) lightly with neutral oil so they don't stick to the grill.
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Ready when: Fruit is dry and lightly glistening with oil
Tip: Don't oil the skin side—it can slip on the grates. Oil only the cut flesh
3
Grill the fruitOven 400°F / 205°C
- Place the fruit halves cut-side down on the preheated grill grates over medium-high heat (about 400°F / 200°C).
- Grill for 3 to 4 minutes without moving, until the cut surfaces develop deep golden-brown char marks and caramelize.
- The flesh should yield slightly when pressed but not collapse.
- Carefully flip and grill the skin side for 1 to 2 minutes just to warm through.
- Transfer grilled fruit to a plate.
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Ready when: Cut surfaces are deeply caramelized with dark grill marks; flesh is tender but not soft
Tip: Resist the urge to move the fruit around—letting it sit undisturbed builds that beautiful char. If your grill has hot and cool zones, place fruit over medium heat if they're browning too fast
4
Assemble the salad
- Arrange the warm grilled fruit halves (cut-side up) on top of and around the ricotta on each plate.
- Let the fruit cool for 1 to 2 minutes so the ricotta doesn't melt completely into a pool.
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Ready when: Fruit is still warm to the touch but not steaming
Tip: The warmth of the fruit will soften the ricotta slightly—that contrast of warm and cool is part of the appeal
5
Finish and serve
- Drizzle the remaining 2 tablespoons of honey over the fruit and ricotta.
- Scatter fresh mint leaves across the top.
- If using, add a light grating of lemon zest.
- Finish with a tiny pinch of freshly cracked black pepper (the pepper adds a subtle sophistication and balances the sweetness).
- Serve immediately while the fruit is still warm.
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Ready when: Salad is plated and ready to eat
Tip: Assemble right before serving—ricotta and grilled fruit are best enjoyed fresh, and the mint won't wilt if added at the last moment

Good to know

Tips

Choose fruit that is ripe but still firm—soft, overripe fruit will collapse on the grill. Look for fragrant peaches, plums, and nectarines that yield slightly when gently pressed
Oil the grill grates themselves (not just the fruit) by brushing them with a high-heat oil on a folded paper towel just before grilling—this prevents sticking better than oiling the fruit alone
Grill marks are not just for looks; they indicate caramelization where the fruit's natural sugars have concentrated and browned. This deep flavor is what makes grilled fruit sing
The salad comes together in under 20 minutes, making it perfect for last-minute entertaining or a quick, elegant dessert after a weeknight dinner

Make ahead

The ricotta mixture can be prepared up to 4 hours ahead and chilled. The fruit should be grilled and assembled just before serving, as it's best enjoyed warm over cool ricotta.

Storage & reheating

Best served immediately. Leftovers can be refrigerated in an airtight container for up to 1 day, though the ricotta texture will be firmer and the fruit less appealing. Reheat grilled fruit gently in a low oven (250°F / 120°C) for 5 minutes if desired, or enjoy cold as a different dish altogether.

Substitutions

whole milk ricotta, chilled → Whipped Greek yogurt or mascarpone. Greek yogurt will be tangier and less creamy; mascarpone will be richer. Adjust honey to taste with either substitute
peaches, firm but ripe → Apricots or additional plums. Smaller fruits like apricots may grill faster (2–3 minutes per side), so watch carefully. Avoid fruit that's too soft or it will fall apart
raw or mild honey → Maple syrup or agave nectar. Maple syrup will add earthiness; agave is more neutral. Use the same quantity
fresh mint leaves → Basil or torn arugula. Basil adds a subtle anise note; arugula brings peppery contrast. Both work beautifully with grilled stone fruit