Grilled fruit salad with cinnamon cream

By carol gorman

Ingredients

• 1 cup (250 mL) sour cream, regular or light
• 1 tsp (5 mL) vanilla
• 1 tsp (5 mL) liquid honey
• 1/2 tsp (1 mL) cinnamon or 1/4 tsp (1 mL) ground ginger
• 1/2 pineapple
• 1 mango
• 2 to 3 bananas
• 2 tbsp (30 mL) butter, melted
• 1/2 tsp (2 mL) ground cinnamon or 1/4 tsp (1 mL) ground ginger
• 2 cup (500 mL) strawberries

Details

Servings 4

Preparation

Step 1

In a small bowl, stir sour cream with vanilla, honey and cinnamon. Taste, then add more cinnamon, if needed. If making ahead, cover and refrigerate.
Lightly oil grill and heat barbecue to medium-high. Cut off pineapple top. Slice off skin, then cut away dark eyes. Slice in half lengthwise. Remove core, then slice each pineapple half into 1/2-inch- (1-cm-) thick pieces. Peel mango. Slice pulp from pit in large thick pieces. Peel bananas. In a small bowl, stir butter with cinnamon. Brush evenly over cut fruit, but not berries.
Grill pineapple and mango, turning occasionally, until grill marks form and fruit is hot, 6 to 8 minutes. Bananas will cook quickly so add for last 1 to 2 minutes of grilling. Remove pieces as they are done to a cutting board. Cut into small chunks and arrange on a platter. Add strawberries. Serve with cinnamon cream for dipping or drizzle over fruit. Great warm or at room temperature.
Preparation time 8 minutes
Grilling Time 6 minutes