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!
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: salad
- Method: grilled
- Cuisine: American
Ingredients
Scale
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.
