Making our way through fresh fruit season I recommend that you add some fresh fruit to your next grill out. Grilled fruit can straddle the gap between salad and dessert and add a interesting side to your meat, I like the fruit plain or seasoned with Chile Lime seasoning, but you could also fill the fruit pit gap with cream cheese, goat cheese, or mascarpone. I like using Peaches, Nectarines, Plums, Pineapple, or even pitted cherries if you have a grill basket. I start the fruit cut side down to get some marks then turn and finish on the skin side.
I like to add a couple pieces of extra fruit to the grill to keep in reserve for use later in the week. These pieces I put in the fridge for use in the food processor as salad dressing base. I put the chilled cooked fruit into the food processor and puree, add a little grape seed oil or light salad oil, and salt and pepper to taste. If you find your fruit overly sweet a little lime or lemon juice will brighten it up.