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  • 2 lbs. assorted fruits: plums, peaches, and nectarines (halved and pitted)
  • California Extra Virgin Olive Oil
  • flavored balsamic vinegar
  • Greek yogurt


Heat grill to medium-high. Cut sides down, grill plums, peaches, and nectarines for 2 to 4 minutes until juicy and charred after drizzling  California Extra Virgin Olive Oil on top. Remove with a spatula and serve with a dollop of yogurt and your favorite flavored balsamic vinegar drizzled on top.


  • Peach White Balsamic Vinegar
  • Raspberry Balsamic Vinegar
  • Vanilla Fig Balsamic Vinegar

Recipe Reference: Whole Living Eat Well

Serves 6