1. Coat grill rack with nonstick cooking spray or lightly oil. Heat grill for direct heat.
2. Arrange pineapple, watermelon, honeydew, and peach wedges on grill rack 4 to 5 inches from medium to medium-high heat. Cook until lightly caramelized, about 5 to 10 minutes for melons and pineapple, and 3 to 8 minutes for peaches, turning often. Transfer fruit pieces to a large bowl as they are done grilling. Set aside to cool for 10 minutes.
3. Prepare vinaigrette. In a small bowl, combine vinegar, oil, poppy seeds, sugar, mustard, salt, and pepper. Whisk until well blended. Set aside.
4. Cut fruit into 1 - to 1 1/2-inch chunks and return to bowl. Whisk vinaigrette and drizzle over fruit; toss until combined. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2013