Grilled Apricots might sound a little weird to you. But, I have fresh, tree-ripened apricots just picked from my neighbour’s tree. This makes me very happy, and I intend to make some jam. I wanted to save some of these golden lovelies for the barbecue, though, because we love to grill fruit as well as veggies. Really, we like to grill pretty much anything at my house.
I love the fruit growing season. At this time of year, it seems like we’re not finished with the last freshly harvested fruit or veggie before the next one comes along. Don’t get me wrong, I’m not complaining, not at all. Sometimes, though, it can be a little overwhelming trying to keep coming up with new ideas for all of this beautifully delicious onslaught. I’ve been experiencing inspiration fatigue. Creative burnout, or whatever you want to call it. My brain just didn’t feel like giving me an apricot recipe. It was taking a recipe break.
Then I saw a recipe in the July newsletter from Choices Markets that inspired me to make this easy Grilled Apricots & Arugula Salad. I have apricots. Plus, arugula and basil growing away in the garden. Isn’t it so awesome when you have everything on hand when you see a recipe that you like?
When I saw this recipe I knew I was gonna take the easy way. So I made this recipe for grilled apricot & arugula salad, and used the Choices recipe, changing up only the cheese, although next time I will add some toasted nuts. This salad was so simple, and so delicious. Grilling fruit is a great way to intensify their flavour. And the slightly charred smokiness of grilled fruit just makes it work so well for savoury dishes. I know we’ll be making this one again.
.Now, here come the peaches, and I hope to have my inspiration mojo back.
Apricots – just picked
Grilled Apricot & Arugula Salad
- juice of 1 lime
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- salt & freshly ground pepper to taste
- 8 small apricots halved and pitted.
- 2 cups arugula
- 1 cup basil leaves thinly sliced or torn
- 3 tsp coarsely grated Parmigiano Reggiano cheese
- Heat grill to medium-high. Lightly oil grill
- In a bowl, whisk together lime juice, maple syrup, olive oil, and salt and pepper.
- Toss apricots in the dressing
- Place apricots on the hot grill, searing each side until you see grill marks, about 30 seconds.
- Toss the remaining dressing with arugula and basil.
- Arrange on plates or platter and top with the grilled apricot halves and cheese. Serve immediately.