1 small pineapple
2 large mangoes
2 large peaches
2 Tbsp brown sugar
½ cup balsamic vinegar
mint , or basil leaves
Prepare pineapple.
Peel, core, and cut into wedges.
Cut peaches and mangoes in half and remove pits.
Place fruit in a large bowl.
Spray generously with nonstick, butter-flavored cooking spray. Toss.
Spray again to ensure it is coated.
Sprinkle with brown sugar.
Toss to coat evenly.
Set aside.
Simmer balsamic vinegar over low heat in a small saucepan until reduced by one half.
Remove from heat.
Prepare grill.
Spray the clean, cold grill generously with nonstick spray.
Grill fruit over medium heat until the sugar caramelizes.
Arrange fruit onto individual serving plates.
Drizzle with balsamic syrup.
Serve garnished with mint or basil.
Sugar: 37g
:
Calcium: 41mg
Calories: 177kcal
Carbohydrates: 44g
Fat: 1g
Fiber: 4g
Iron: 1mg
Potassium: 422mg
Protein: 2g
Saturated Fat: 1g
Sodium: 8mg
Vitamin A: 1024IU
Vitamin C: 101mg
