This fruit salad brings together a crave-worthy combination of sweet and creamy. Adding pistachios and buckwheat provides great crunch. It’s a stunning addition to a summer evening dinner spread.
If you’re following a dairy-free diet, you could replace the ricotta cream with cashew cream.
For an out-of-hand snack, stone fruit should be deliciously juicy. But for grilling, it’s best to select fruit that are still slightly under-ripe so they hold together better over the fire.
1 lb (450 g) assorted stone fruit (peaches, nectarines, plums, apricots)
2 tsp (10 mL) grapeseed oil
1/4 cup (60 mL) buckwheat groats
1/3 cup (80 mL) unsalted shelled pistachios
1/2 cup (125 mL) ricotta cheese
2 Tbsp (30 mL) heavy cream
1 Tbsp (15 mL) honey
2 tsp (10 mL) grated lemon zest
1 tsp (5 mL) minced fresh ginger
Pinch of salt
1/4 cup (60 mL) sliced mint leaves
Fresh lemon juice, for serving
Halve stone fruits, remove pits, and brush cut sides with grapeseed oil. Preheat grill to medium, and grease grill grate. Place stone fruit on grill and heat until tender and grill marks appear, about 4 minutes. Remove from grill and, when cool enough to handle, slice stone fruit into wedges.
In heavy dry skillet over medium heat, toast buckwheat, shaking pan often, until darkened and fragrant, about 5 minutes. Be careful not to burn the groats. Remove buckwheat from pan and add pistachios to skillet. Toast until they begin to darken, shaking pan often, about 3 minutes. Coarsely chop.
In small bowl, blend together ricotta cheese, cream, honey, lemon zest, ginger, and a pinch of salt until smooth.
To serve, spread ricotta cream on serving platter and top with grilled stone fruit wedges. Scatter on toasted buckwheat groats, pistachios, and mint. Squirt on some fresh lemon juice.