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Grilled Fruit Salad with Honey Labneh

Sweet Summer fruit, crunchy dukkha and unique Gelista Lemon Myrtle and Macadamia with Toasted Coconut Gelati – it doesn’t get much better than this! A beautiful colour and flavour explosion.

Minutes Preparation

Minutes Cooking



  • 1kg mixed stone fruit, de-stoned and halved/quartered – I used plums, nectarines, peaches, apricots, and cherries

  • 300 – 400gms mixed berries – blackberries, raspberries, blueberries, and cranberries

  • Almond oil

  • Sugar


  • 100gm pistachios shelled
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1 tsp fennel seeds
  • 2 tbsp Macadamia honey
  • ¼ tsp ground cardamon
  • 1 tspn ground cinnamon

Honey Labneh

  • 400gms Greek yoghurt
  • 3-4 tbsp Macadamia honey plus extra for drizzling


  1. Preheat oven to 160 degrees celsius.

2. Combine pistachios, sesame seeds, poppy seeds, fennels seeds and honey and spread out on a lined baking tray and bake for 10 minutes.

3. Remove from oven and cool.

4. Put into a food processor with cardamon and cinnamon and process to a coarse mix.

5. Combine Greek yoghurt and macadmaia honey in a bowl and set aside.


6. Heat grill

7. Brush fruit halves/quarters with almond oil and sprinkle cut side with sugar.

Grill cut-side down for 2-3 mins until caramelised.

8. Arrange grilled fruits on a serving plate and top with berries, sprinkle with dukkha and serve with yoghurt and Lemon Myrtle, Macadamia and Coconut.

9. Enjoy!

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Lemon Myrtle