INGREDIENTS

Dressing

• 1 small orange
• 1 untreated lime
• 4 tbsp white balsamic vinegar
• 1 packet of bourbon vanilla sugar (8 g)
• 1 sprig of mint

Fruit salad

• 2 peaches
• 2 nectarines
• 1 small pineapple
• 1 ripe mango
• ½ cantaloupe or honeydew melon
• 2 tbsp neutral vegetable oil

Also

• liquid honey or agave syrup, as needed
• 2 tbsp chopped pistachios to sprinkle on top

HOW TO MAKE IT

1. To make the dressing, halve the orange and squeeze it. Pour the juice into a bowl. Wash the lime under hot water, dry it and grate the zest directly into the orange juice, e.g. using the ZWILLING Pro Zester. Then squeeze the lime as well. Stir in the lime juice with the balsamic vinegar and bourbon vanilla sugar. Wash the mint, shake it dry, pluck the leaves, chop them finely and add them to the dressing.
2. Wash the peaches and nectarines, halve them, remove the stones and cut into wedges. Peel the pineapple, quarter it, remove the hard stalk and cut into pieces. Peel the mango, remove the flesh from the stone and cut into wedges. Peel the melon and cut the flesh into wedges. Mix the chopped fruit with the oil until everything is coated.
3. Preheat the ZWILLING ENFINIGY Contact Grill manually to 220 °C. Spread the fruit evenly on the lower grill plate, close the lid and grill in portions for approx. 3-5 minutes. The fruit should have nice grill marks but still be slightly firm.
4. Cut the grilled fruit into bite-sized pieces as desired and mix with the prepared dressing. Add more dressing to taste, depending on how sweet you like it. Serve immediately, either warm or cold with a sprinkling of pistachios, for example with ice cream.

Tip

Experiment with different types of fruit depending on the season and your preferences. Watermelon or apricots also go very well with this salad.

Info

The ZWILLING ENFINIGY Contact Grill offers endless creative possibilities for preparing meals. From perfectly grilled meat to crispy vegetables and grilled fruit, and even complete menus.