Grilled Fruit Platter with Real Pistachio Fruit Dip

At every spring or summer BBQ, there is always a fruit platter nearby that is served with a mysterious white fluffy fruit dip. Fruit is always a refreshing snack but I wanted to elevate this dish by grilling the fruit and making a simple, gourmet cream cheese and yogurt dip with toasted pistachios swirled throughout. Grilling the fruit enhances its natural sugars, making this dish a perfect light dessert. If you have leftover fruit dip, add a few scoops into a smoothie of choice! I blended mine with a frozen banana and some raspberries and a splash of nut milk and it was delicious!

Grilled Fruit Platter with Real Pistachio Fruit Dip

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: ~2 cups fruit dip

INGREDIENTS

For the Pistachio Fruit Dip

• ½ cup softened cream cheese

• 1 cup vanilla or coconut Greek yogurt, divided

• 1 cup raw, unsalted, shelled pistachios

• 1 tbsp. honey

For Serving*

• Sliced Pineapple

• Sliced Watermelon

• Sliced Honeydew Melon

• Sliced Mango

• Lime, halved (optional)

• Any other fruit of choice, cut into bite-sized pieces

*When slicing fruit for the grill, keep it in big pieces. This will be easier to grill and flip, and help prevent the fruit from falling apart or through the grates of the grill.

DIRECTIONS

 Preheat the oven to 350F.

 Lay the pistachios out on a rimmed baking sheet and toast for approximately 5 minutes, or until lightly browned, stirring once halfway through cooking.

 Remove from oven and let cool.

Place the pistachios in a food processor or blender with honey and ¼ cup of yogurt and blend until a thick paste is formed. 

In a medium bowl, beat the cream cheese and yogurt until smooth and creamy. Add in the pistachio paste and continue to mix until fully combined. Refrigerate until ready to use.

Preheat the grill over medium-high heat. Once hot, scrape and oil the grates before placing the fruit on the grill. It’s much better to oil the grill than the fruit to avoid a greasy finish on the sliced fruit.

 Start with grilling the pineapple, honeydew, and mango and add the watermelon and lime a minute later. Do not attempt to check on the fruit until it’s been on the grill for at least 2 minutes. If you try to check on the fruit too early it won’t have had enough time to sear and therefore will stick to the grill and you won’t have any picturesque grill marks. Flip and grill on the other side.

Remove all fruit from grill and serve immediately with pistachio fruit dip.