Grilling is a great way to enjoy seasonal fruits, but it can also be a challenge. Here are some tips for grilling fruit.
If you’re using an outdoor grill, be sure to get your grill up to temperature before adding the fruit. Searing the fruit will help develop the caramelized flavor we associate with grilled foods.
For larger fruits, like peaches or nectarines, cut them in half and remove the pits. Leave smaller fruits whole for easier turning during cooking; just make sure you don’t leave the skin on unless it’s edible (such as pineapple). If you’re grilling plums or apricots, wrap them in aluminum foil for easy handling and cleanup — just remember to open up the foil before serving!
To prevent browning from happening too quickly, brush your fruit with a little oil before putting it on the grill — olive oil works well with most fruits. The oil helps keep moisture inside while keeping outside heat from penetrating too deeply into the flesh of the fruit so that it doesn’t dry out before it has a chance to cook through.
Once your fruit is grilled until tender and golden brown on all sides, serve immediately!
Fruit is an ideal barbecue side. It’s sweet and juicy, so it adds flavor to meat without overpowering it. Grilling fruit also brings out its natural sugars, drying them out and giving them a slight caramelized sweetness.
Fruit can be grilled in a variety of ways. Here are some ideas:
Apples — Grilled apples are delicious with ham or pork chops, or added to salads or oatmeal.
Apricots — Grill apricots whole until they are soft and charred on the outside, then serve them warm with whipped cream cheese for dessert. Or serve them over ice cream for an unusual sundae.
Bananas — Peel bananas just before grilling and place them on skewers for easy turning during cooking; drizzle with honey or maple syrup after grilling to add flavor and prevent sticking. Or slice bananas into bite-sized pieces before grilling so they cook quickly without burning; serve over ice cream or yogurt with whipped cream or peanut butter drizzled over top as a dessert or snack.
Berries — Berries grill quickly, so keep an eye on them while cooking; otherwise they may burn before they are fully cooked through. Strawberries cook best when cut into bite-sized pieces first
Grilled fruit is a delicious and healthy way to enjoy your favorite summer fruits. Grilling brings out the natural sweetness of fruit and caramelizes the sugars, creating a rich flavor that’s perfect for topping ice cream or yogurt.
You don’t have to stick with just fruit — grilled vegetables are equally delicious. Fruits like pineapple and mango grill up beautifully, but you can also try other fruits that are less common. And if you’re looking for something more savory, give grilled onions or peppers a try.
To grill fruit, simply slice it up into chunks or rings, then brush them with oil, salt and pepper before placing them over hot coals or under the broiler until they become golden brown and slightly charred in spots. The best fruits for grilling include:
Apples (slice thin)
Apricots (cut in half)
Bananas (sliced lengthwise)
Berries (sliced thin)
Cherries (sliced thin)
Grilling is a great way to cook fruit. It brings out the natural sweetness and adds a smoky flavor.
The best fruits for grilling are those that are not too juicy or too sweet.
Melons: Watermelon, honeydew and cantaloupe all make excellent grill-top treats. Cut them in half, remove the seeds and place cut side down on the grill. Cook until heated through, about 10 minutes per side.
Berries: Raspberries, strawberries and blueberries are all excellent candidates for grilling. Simply rinse berries in water and pat dry with paper towels before placing them on skewers or in foil packets on the grill (see below).
Peaches: Cut peeled peaches in half and sprinkle with brown sugar before grilling until softened slightly, about 5 minutes per side. Or grill peach halves over indirect heat for 10 minutes per side, then sprinkle with brown sugar before serving warm or at room temperature.
Grilling fruit is the best way to enjoy it. Here’s how to get started.
Grilling fruit is a great way to add flavor and texture to your summer menu. Here are five tips for grilling up mouthwatering grilled fruit!
1. Start with firm fruit that will hold its shape while cooking over an open flame.
2. Use a marinade or glaze before grilling your favorite fruits, such as peaches and pineapple, for extra flavor and moisture.
3. Make sure to oil your grill well before placing food on it, especially when grilling sticky fruits like pineapple and mangoes — this keeps them from sticking to the grill surface and helps prevent flare-ups caused by dripping juices from charring meat or seafood (which can make for dangerous smoke).
4. If using wooden skewers, soak them in water for 30 minutes before using so they don’t burn on the hot grate during cooking time; keep in mind that metal skewers tend not to burn as fast as wood ones do but can still melt if left unattended on a hot grill for too long of a time period (so keep an eye on them!).
Fruit is a natural and healthy alternative to meat on the barbecue. It can be used in place of meat in many recipes, or you can cook it separately as a side dish. Fruit can also be used as a dessert after dinner, or served as a snack during your next picnic.
Some fruits are better suited for grilling than others, but with a little practice, you’ll find yourself grilling up some tasty treats in no time!
Grilled Peaches
This recipe is great for the summertime when peaches are at their peak. Grilling them brings out their natural sweetness while adding another layer of texture to them. The honey drizzle adds just enough sweetness to complement the grilled peach without overpowering its natural flavor.
Ingredients:
6 peaches
¼ cup brown sugar (or more if desired)
1 tablespoon soy sauce (optional)
Honey (optional)