FEATURED ITEM: Grilling Fruit
From peaches to pineapples, grilling brings out the sweetness of fruit by caramelizing the natural sugars. Sweeten your summer BBQs with all sorts of interesting combinations.
Start by choosing fruits that are relatively firm and not overripe. The key is to grill fruit that will hold its shape. Cut fruit into large chunks, so nothing falls through, and use skewers for smaller items, such as berries.
Make sure the grill is on medium high for around 10 minutes before putting the fruit on. A hot grill lessens sticking. Coat the fruit lightly with a neutral tasting oil or vinegar. But if you’re using the fruit to make cocktails or want to experiment to see if dry fruit leads to better grill marks, you can also grill without oil.
Keep the fruit on the grill without moving it for a few minutes. While some sticking is unavoidable – and your fruit will still taste great – this technique will reduce it, along with the heat. Also, for denser fruits, such as pineapples, be aware that they will take longer to cook.
Here are some fun ways to serve grilled fruit at your next cookout:
- Alternate chunks of grilled watermelon, fresh mozzarella balls and basil leaves on skewers. For a glaze, combine 1 cup of balsamic vinegar and 2 tablespoons of honey in a saucepan. Bring to a boil, turn the heat down to low, and stir constantly until the glaze coats the spoon. Then remove from heat and drizzle over the skewers.
- Serve grilled peaches with fresh whipped cream. Try whipping the cream from a can of coconut milk for a dairy-free version. Top with your favorite granola.
- Use grilled pineapple in a salad with shrimp and sliced avocado. Toss with a dressing made of 2 tablespoons of olive oil, 2 tablespoons of fresh squeezed lime juice, 1 minced garlic clove, 1 teaspoon of honey, and salt and pepper to taste.
- Cut citrus fruits in half and coat them with sugar before grilling on an oiled grill. Use lemons and limes for cocktails and serve grilled grapefruit with a drizzle of honey, brown sugar and crushed walnuts.
- Mix grilled mango and pineapple chunks with lime juice, onion, cilantro, honey and crushed red pepper flakes for a spicy fruit salsa.
- Grill bananas in a foil boat until the skin of the banana is dark. Layer bananas, marshmallow fluff and Nutella on thick challah bread. Sprinkle with cinnamon.