Ingredients

• 1 pineapple, peeled and cut into 1 inch disks
• 2 peaches, halved and pitted
• 2 plums, halved and pitted
• seedless grapes, whole
• strawberries, whole
• Juice of 2 limes
• garnish with fresh whole mint or basil leaves
• Simple syrup syrum:
• 1 cup sugar
• 1 cup water
• Any addition/combination of:
• 2 cloves
• 2 sticks of cinnamon
• 3 cardamom pods
• 1 large nob of ginger sliced
• juice of 1 lemon or lime

Directions

1. The secret to success is to get perfect little grill marks on the fruit, but not to let the fruit cook too long and get too sloppy.

2. To get nice grill marks, your grill must be blazing hot, so set your barbecue on full power and let it heat up with the lid down so the grill gets hella hot.

3. Grill peaches and plums on the flat side, then dice into cubes when they have cooled.

4. Pineapple rounds can handle being grilled on both sides. Dice after they have been chilled.

5. Smaller fruit like grapes and strawberries can potentially fall through the grill, but will fall in line under the stiff sway of a skewer.

6. Grill all the fruit, transfer to a large plate in a single layer. Squeeze the lime juice directly on the fruit and refrigerate for 1 hour or until nice and chill. Dice the large pieces and arrange on plates or in a large bowl and serve garnished with some freshly chopped mint or basil.

7. Syrum:

8. Combine all ingredients in a small pot, bring to a boil. Boil for 3 minutes. Turn off heat, pop a lid on it and let it cool down to room temperature.

9. When it is cool strain out the spices and pour into a container with a lid. Cover and refrigerate.

10. Add some syrup to your fruit salad to taste or mix it into some iced tea or with some rum and soda.

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