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The sweet and savory flavors in this Grilled Tropical Fruit Salad with Ham will make your palate dance!
Whatever you do, don't let the summer barbecue season end without making this grilled tropical fruit salad with ham!
This easy fruit salad will be THE dish your family and friends will talk about for the rest of the summer. It's so good!
And better yet, this beautiful fruit salad looks very elegant, but it couldn't be easier to prepare. (In fact, the slowest part of making this grilled tropical fruit salad with ham is peeling and slicing the fruit, and you can do it in advance!)
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To make this grilled tropical fruit salad with Serrano ham, you must start with a large platter. Then, mix grilled fresh pineapple slices and fresh mango slices into the platter. Just before serving, drizzle our fantastic dressing on the fruit and also place bunches of thinly sliced ham on the platter.
The dressing on this grilled tropical fruit salad with ham is made with fresh mint, champagne vinegar, a hint of Dijon mustard and extra virgin olive oil, and the flavor combination is a wonderful complement to sweet fruit and salted ham.
Once served, cut the fruit and ham into small pieces and dig.
2 tablespoons of champagne vinegar
1 ½ teaspoons of agave nectar
¼ teaspoon kosher salt
1 tablespoon fresh mint, chopped and more to decorate
½ teaspoon Dijon mustard
3 tablespoons of extra virgin olive oil
1 ripe pineapple
2 fresh ripe papayas
6 ounces fresh sliced ham
¼ teaspoon freshly ground black pepper
Make the dressing by combining the vinegar, agave, salt, and a tablespoon of chopped fresh mint.
Whisk in the mustard and then slowly drizzle in the oil while whisking.
Heat grill or skillet over medium-high heat.
Trim the pineapple from the top, bottom, and outer skin. Use the apple pitter to remove the tough inner stem. Then cut into eight to ten thick slices.
Brush with a little oil and broil on both sides to get grill marks.
Place in a serving dish.
Cut the mangoes in half with a sharp knife around the flat stone on one side and then on the other. The stone is flat and has the same shape as the handle, so make your cut around the outer edge. Then use a large tablespoon and run between the meat and the skin.
Once complete, cut the bias and add it to the tray.
Drizzle the dressing over the fruit.
Fold each piece of ham into a mound and spread on the plate.
Garnish with more chopped mint and black pepper.
Disclosure: This post contains affiliate links.
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