Paleoista Recipe: Grilled Summer Fruits

Nell Stephenson is the coauthor of The Paleo Diet Cookbook. She contributes to The Paleo Diet Newsletter, USA Triathlon, and other publications. She owns and operates an online Paleo nutritional counseling business and is a competitive endurance athlete and has raced Ironman World Championships. Visit her at Paleoista.com.

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Summer calls for delicious but low-maintenance food, preferably cooked and enjoyed outside—just like this easy dessert that maximizes mouth-watering summer fruit. From Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat by Nell Stephenson.

Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat

Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat

by Nell Stephenson

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  • Get Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat
  • Get Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat
  • Get Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat
  • Get Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat
  • Get Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat

Roasting or grilling vegetables is often done to bring out flavor naturally, as in a fire-roasted red pepper or tomato. The same goes for fruit! Be sure to grill your fruits before your meats during your barbeque, though, unless you want your peaches to taste like steak! Cooking ahead of time, then tenting with foil, elicits a natural, syrupy texture to create a perfectly sweet dessert for two people.

1 large fresh peach, cut in half and pitted
1/2 small fresh pineapple, peeled, cored, and cut into 1-inch-thick pieces
1 large fresh nectarine, cut in half and pitted
2 large figs, stemmed and cut in half
2 tablespoons extra virgin olive oil
Mint leaves, rinsed and spun dry

Heat the grill.

Place the peaches, pineapple, nectarines, and figs on a large tray. Drizzle the oil on top and toss to ensure all pieces are well coated.

Grill for 15 to 20 minutes, flipping halfway through.

Remove from the heat and place on a large platter. Cover loosely with foil.

Let rest while dinner is eaten, then serve with mint leaves as a garnish.

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