Treat your grill like an outdoor kitchen and you’ll be conjuring up home made recipes with the best seasonal fruits and vegetables in no time. Fruit can go well beyond the cold and raw recipes we’ve all grown accustomed to. It just takes is a bit of experimentation.
In this recipe, I used green tomatoes and cactus for the salsa verde and Chamelon Gaya melon, watermelon and oven roasted beets for the salad.
Recipe: Rina Oh
Sexy Grilled Fruit Salad
Yields 2 servings as an entrée or 4 servings as an appetizer
Ingredients
1 pound of beets, oven roasted and carved into melon balls
1 Chamelon Gaya melon, seeded and carved into melon balls
1/4 watermelon, carved into melon balls
3.5 ounces of plain goat cheese
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil, finely chopped
salt and pepper to taste
For the salsa verde
2 pounds green tomatoes, peeled and finely diced
3 cactus leaves, peeled and finely diced
1 teaspoon hot pepper flakes
1/4 teaspoon oregano
salt and pepper to taste
Directions
Roast beets in the oven at 350 degrees for approximately one hour or until tender. Remove from heat, peel skin and set aside.
Place Gaya and watermelon on skewers and drizzle a few drops of olive oil. Repeat steps with beets.
Coarsely chop remaining beets, add basil, olive oil, and season with salt and pepper.
Form goat cheese into balls.
For the salsa verde, bring all ingredients together in a mixing bowl and place inside a medium skillet over the stovetop on low heat for about twenty minutes, stirring occasionally. Salsa is finished when all the liquid evaporates and tomatoes are tender. Season to taste with salt and pepper.