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The sweet and savory flavors in this Grilled Tropical Fruit Salad with Prosciutto will have your taste buds dancing!
Whatever you do, please don’t let summer’s grilling season end without making this Grilled Tropical Fruit Salad with Prosciutto!
This easy fruit salad will be THE dish that your family and friends talk about for the rest of the summer – it’s so good!
And better yet, this gorgeous fruit salad looks very fancy – but it couldn’t be any easier to prepare. (In fact the most time-consuming part of making this Grilled Tropical Fruit Salad with Prosciutto is peeling and slicing the fruit – and you can do that ahead of time!)
To make this Grilled Tropical Fruit Salad with Prosciutto, you’ll want to start with a large platter. Then, intermingle slices of grilled fresh pineapple and sliced fresh mango on the platter. Just before serving, drizzle our fantastic dressing over the fruit and place bunches of thinly sliced prosciutto on the platter as well.
The dressing on this Grilled Tropical Fruit Salad with Prosciutto is made with fresh mint, champagne vinegar, a touch of Dijon mustard and extra virgin olive oil – and the flavor combination is a wonderful complement to the sweet fruit and salty prosciutto.
Once served, cut your fruit and prosciutto into bite-sized pieces and dig in!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Grilled Tropical Fruit Salad with Prosciutto
The sweet and savory flavors in this Grilled Tropical Fruit Salad with Prosciutto will have your taste buds dancing!
Ingredients
Dressing
2 tablespoons champagne vinegar
1 1/2 teaspoons agave nectar
1/4 teaspoon kosher salt
1 tablespoon fresh mint, chopped plus more for garnish
1/2 teaspoon Dijon mustard
3 tablespoon extra-virgin olive oil
Other Ingredients
1 ripe pineapple
2 fresh ripe papaya
6 ounces fresh sliced prosciutto
1/4 teaspoon fresh cracked black pepper
Instructions
Make the dressing by combining the vinegar, agave, salt and the one tablespoon fresh chopped mint.
Whisk in mustard then slowly drizzle in the oil while whisking.
Heat grill or grill pan to medium high.
Trim pineapple of top, bottom and outer skin. Use apple corer to remove tough inner stem. Then slice into eight or ten thick slices.
Brush with a little oil and grill on both sides to get grill marks.
Place on a serving platter.
Cut the mangoes in half running a sharp knife around the flat stone on one side then the other. The stone is flat and runs the same shape as the mango so make your cut around the outer edge. Then use a large soup spoon and run between the flesh and the skin.
Once complete, slice on the bias and add to the platter.
Drizzle the dressing over the fruit.
Fold each piece of prosciutto into a mound and scatter over the platter.
Garnish with more chopped mint and the black pepper.
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