Seasonal BBQ Fruit platter with honey, coconut, hazelnuts and cranberry sauce
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Ingredients
  • Some Willow Creek Lemon flavoured olive oil for grilling
  • 1Whole Pineapple,cut into 8 wedges lengthways
  • 400grams strawberrieshalved
  • 10ml Sumac
  • 4 Nectarines,cut in half and stone removed
  • 200grams Mixed frozen berries
  • 50ml sugar
  • 100grams dried cranberries
  • 50grams Coconut flakes, toasted
  • 50grams Hazelnuts,toasted and roughly chopped
  • 20grams White sesame seeds,lightly toasted
  • Some honey to drizzle over the grilled pineapple
Instructions
  1. Place the strawberries in a bowl and toss together with the sumac. Let it marinate for 10 minutes.
  2. Once your coals are ready, place your pineapple wedges, strawberry halves and nectarine halves on the grid and cook until charred and smoky. Let cool.
  3. Place the mixed berries, sugar and cranberries in a saucepan and cook until thickened.
  4. Blend with a stick blender until smooth and cool down.
  5. Arrange your grilled fruit on a large platter and drizzle some honey over the pineapple and some of the cranberry sauce over the nectarines and strawberries.
  6. Sprinkle the sesame seeds over the pineapple wedges as well as the coconut flakes and hazelnuts over the rest of the fruit.