Grilled fruit salad with ice cream

Grilled fruit salad with ice cream

Total: 25 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / person: 223 kcal
, Fat: 5 g
, Carbohydrate: 42 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g raspberries
100 g blueberries
1 tbsp maple syrup

Charcoal/gas/electric grill

1 pineapple, peeled, cut lengthwise into eighths (approx. 600 g)
4 apricots, halved, pitted

To serve

4 balls Fior di Latte ice cream
3 sprigs peppermint, leaves torn off
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How it's done

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Mix the raspberries, blueberries and maple syrup in a grill tray.

Charcoal/gas/electric grill

With the lid down, grill the pineapple slices and apricots over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side, place the grill tray alongside, grill the berries for approx. 5 mins.

To serve

Plate up the fruit and berries, top with the ice cream and mint, serve lukewarm.

Good to know
Serve: Cut the pineapple into bite-sized pieces prior to serving.

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