Cut two peaches in half and remove pits. Brush them lightly with olive oil, and grill 2 to 3 minutes on each side until tender. Spoon on a little whipped cream or Greek yogurt.
Toss four 1/2-inch-thick slices each honeydew, canteloupe, and pineapple with olive oil, and grill for 1 to 2 minutes on each slide, until warm. Remove from grill; slice in small pieces. Spoon into four bowls and drizzle with a little honey, if desired.