The Simple Delight of Grilled Stone Fruit

By Radha Marcum
Senior Editor

We planted an Italian plum tree in our backyard a few years ago. Little did we expect the huge crop of delicious plums we’d get so soon! Its smooth, inky-purple fruits are unbelievably sweet and tangy, with deep flavors that pair well with lavender (in jam) or with spicy-hot New Mexican chile (in chutney). When the tree’s abundance begins to fall onto our lawn, we make tarts. We low-temperature bake buckets of plums into dried treats. But one of the simplest, most mouthwatering ways to enjoy the fruits is to simply throw them on a hot grill.

This technique works equally well with other types of plum, as well as nectarines, peaches, or apricots. Cooking time will vary by size of fruit and temperature of grill.

1.  Slice fruits evenly in half; remove pit.
2.  Brush all surfaces with melted butter or coconut oil.
3.  Place cut-side down on grill and cover with a lid. Cook for 2 to 4 minutes, until grill marks appear and the fruit is evenly warmed.
4.  Optional: Turn fruit over; grill 1 to 2 minutes on the other side.

Searing the fruits caramelizes the natural sugars, making them delicious—with no need for anything extra. However, we love to embellish with vanilla ice cream or one or more of these:

  • Soft pillows of whipped cream or coconut cream
  • A dollop of mascarpone, ricotta, or vegan sour cream, sweetened with honey or agave and lightly flavored with vanilla or almond extract
  • Sliced almonds or pine nuts, toasted


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