There's nothing better than fresh fruit in the summer. I love everything from peaches, nectarines, pineapple, watermelon, all of the berries, plums, cherries. You name it. I love it.
The sweet juice that squirts out with the first bite makes my teeth tingle with excitement. The bright colors draw me in.
Eaten alone, in a smoothie or a shake, with Greek yogurt as a snack or as a meal, I could eat fresh fruit all summer long for every single meal. I wish we had a grill so that I could grill my fruit. If we did, I would try grilling peaches using this recipe that I came across recently:
Ingredients
- 4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)
- Balsamic vinegar, to taste, about a tablespoon
- Brown sugar or honey, to taste
- Light olive oil
- 4 leaves fresh basil, chopped, optional
- Ice cream (optional)
Directions
- Preheat grill
- Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. (I like to do this about an hour before grilling so the flavors soak in, but they’ll be delicious either way.)
- Brush grill with a dab of oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they've given up the brightness in their color. Sprinkle flat side (now facing up) with more brown sugar. Remove after another couple of minutes, when they're soft all the way through when you poke them with a fork.
- Garnish with basil on and around peaches. Serve with ice cream or by themselves.
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