Slice stone fruit in half and cut grapefruit into 1/2″ slices, and then brush surfaces with with olive oil and sprinkle with date sugar.
Place on grill. If you’re using a stove top, leave on high for 1 minute, then lower to medium heat.
Remove from heat and let cool for a few minutes. You can eat them as is, or spear them onto shiskabob sticks, with mint in between. Spoon a bit of greek yogurt over the top and drizzle with a bit of honey. Enjoy!
(Read our entire Stone Fruit S’mores story here.)
