Grilled Fruit Salad & Ricotta Dip

(makes 4 servings)

For the Grilled Fruit Salad:

• 1 pineapple, peeled, cored, and cut into rings or chunks
• 2 peaches, halved and pitted
• 2 plums or nectarines, halved and pitted
• 1 cup strawberries, hulled and halved
• 1 tablespoon coconut oil or olive oil (for brushing)
• Optional: 1–2 teaspoons hot honey or maple syrup
• juice of 1 lime

For the Ricotta Dip:

• 1 cup part-skim ricotta cheese
• 1–2 teaspoons honey or hot honey
• Zest of 1 lime
• 1/2 teaspoon vanilla extract
• pinch of salt

1. Preheat the grill to medium-high.
2. Lightly brush pineapple, peaches, and plums with coconut or olive oil. Strawberries can be placed in a grill basket.
3. Grill pineapple, peaches, and plums cut-side down for 2–3 minutes until grill marks appear. Grill strawberries 1–2 minutes.
4. Remove from grill and let cool slightly. Cut into bite-sized pieces if needed.
5. Toss all fruits gently with lime juice and an optional drizzle of hot honey or maple syrup.
6. In a small bowl, mix ricotta, honey, lime zest, vanilla, and a pinch of salt until smooth.
7. Chill or serve immediately alongside the grilled fruit.