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Grilled Fruits

Keep the flames burning after the main course and serve up spectacular summer sweets with fresh fruit from the grill.  


For a sweet twist on traditional bruschetta, this is a delicious way to enjoy summer peaches.

  1. Prepare peach bruschetta by brushing ripe peaches with canola oil and grilling about 3 minutes on each side or until you see grill marks.
  2. Remove skin, dice and toss with warm honey and cinnamon.
  3. Serve on Walkers Shortbread Rounds.


Enjoy the taste of a sweet summer nectarine with a hint of orange and a dollop of sweet cream.

  1. Cut ripe nectarine in half and remove pit (leave skin on).
  2. Glaze ripe nectarines with “O” Blood Orange Oil and grill for 3 minutes on each side.
  3. Mix 1 cup of crème fraiche, 1 tbsp sugar, 1 tsp grated orange zest and serve a dollop in the center of grilled nectarine.


Enhance the flavor of fresh apricots over an open flame on the grill.

  1. Cut apricots in half and remove the pit, brush with La Tourangelle Roasted Almond Oil and grill approximately 3 minutes on each side.
  2. Melt butter in a saucepan and add sugar and a dash of almond extract.
  3. Drizzle over grilled apricots and serve over a slice of our French Vanilla Pound Cake.


Simple and delicious, this is a great way to turn fresh plums into divine dessert.

  1. Cut plums in half, remove pit and brush with canola oil.
  2. Grill for approximately 2 minutes on each side.
  3. While warm, lightly glaze with molasses and serve with Homemade French Vanilla Ice Cream.


Bring out the flavor of exotic mangos by warming them over the grill.

  1. Take fresh mango slices and brush with Sweet Mele’s Macadamia Oil and grill for 2-3 minutes on each side.
  2. Glaze warm mango slices with Bon Mamom Caramel Sauce and top with toasted macadamia nuts.


Grilled papaya is the perfect ingredient for a fresh summer salsa.

  1. Brush papaya slices with canola oil and grill approximately 3 minutes per side.
  2. Dice papaya and combine with grilled diced mango, diced cucumber and onion and chopped cilantro.
  3. Serve over grilled salmon or chicken.