Grilled Peach & Plum Skewers with Hot Honey Yogurt Dip
Sweet, juicy chunks of peaches and plums lightly charred on the grill, served with a tangy, spicy dipping sauce made from creamy plain yogurt and fermented hot honey.
Equipment
- Grill or Grill Pan
- 8 skewers (wooden or metal)
- Small mixing bowl
- Pastry brush
Ingredients
Fruit Skewers
- 2 medium peaches — ripe but firm, pitted and cut into 1-inch chunks
- 3 medium plums — ripe but firm, pitted and cut into 1-inch chunks
- 1 tablespoon neutral oil — such as avocado or canola, for lightly brushing the fruit
Hot Honey Yogurt Dip
- 1 cup plain whole milk yogurt — Greek yogurt can also be used for a thicker consistency
- 3 tablespoons fermented hot honey — plus more for drizzling
- 0.5 teaspoon vanilla extract
- 1 pinch flaky sea salt — to taste
Fruit Skewers
| 2 medium | peaches | ripe but firm, pitted and cut into 1-inch chunks |
| 3 medium | plums | ripe but firm, pitted and cut into 1-inch chunks |
| 1 tablespoon | neutral oil | such as avocado or canola, for lightly brushing the fruit |
Hot Honey Yogurt Dip
| 1 cup | plain whole milk yogurt | Greek yogurt can also be used for a thicker consistency |
| 3 tablespoons | fermented hot honey | plus more for drizzling |
| 0.5 teaspoon | vanilla extract | |
| 1 pinch | flaky sea salt | to taste |
Instructions
-
If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning.
Skip this step if using metal skewers. -
Preheat a grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled.
~5 min -
In a small mixing bowl, whisk together the plain yogurt, fermented hot honey, vanilla extract, and a pinch of flaky sea salt. Taste and adjust honey if desired. Set aside in the refrigerator.
~3 minFor an extra kick, add a tiny pinch of cayenne pepper. -
Thread the peach and plum chunks alternately onto the skewers. Lightly brush the fruit with neutral oil to prevent sticking on the grill.
~4 minLeave a little space at the bottom of the skewer to act as a handle. -
Place the skewers on the hot grill. Cook for 2 to 3 minutes per side, turning once, until the fruit is heated through and has light grill marks.
~5 minDon't move the fruit too early or it might stick and tear. -
Transfer the grilled skewers to a platter. Serve immediately alongside the hot honey yogurt dip.
~1 minDrizzle a little extra hot honey over the skewers right before serving if desired.
Tips & Storage
- Choose stone fruit that is ripe but still slightly firm; overly soft fruit will fall apart on the grill.
- If you don't have fermented hot honey, you can make a quick substitute by mixing regular honey with a dash of hot sauce or chili flakes.
- A clean, well-oiled grill grate is essential for getting nice sear marks without the fruit sticking.
- Storage: Store leftover fruit skewers and yogurt dip in separate airtight containers in the refrigerator for up to 2 days. The fruit is best enjoyed fresh or gently reheated, while the dip should be kept cold.