Your Salad Needs Fruit—and Some Fire and Heat

Roasted or grilled stone fruits are the stars of this salad, adding a winey, syrupy sweetness that’s balanced by crunchy pistachios and peppery arugula.

No grill, no problem: You can broil the peaches in the oven for the same effect. Lynda Balslev for Tastefood

When stone fruit is in season, it’s time to indulge. There’s no denying the joy of slurpy bites of juicy fresh peaches, nectarines, and plums—but also consider applying fire and heat.

When stone fruits are roasted and grilled, their sugars caramelize, they soften, and their flavors are amplified, adding winey, syrupy sweetness and a hint of char to desserts, salsas, and salads.