Trust Us — Grilling These 4 Fruits Will Be a Wise Decision
If you’re scratching your head thinking about what to make for dessert at your barbeque, don’t worry about doing anything fancy. Instead, take advantage of the sparks that are already flying for your main course and throw some fruit on the grill. That’s all. It’s that easy. Stumped as to what fruits to grill? You might want to consider stocking up on these four fresh fruits before your next backyard barbeque:
Why? Grilled peaches scream “summer!” Top them with ice cream for a super sweet dessert or serve them on their own. Use them for a salad course (or a main course) with our recipe for Grilled Peaches with Dandelion Greens and Ginger Dressing.
How? Slice clean peaches in half and remove the pits. Place cut side down on a clean, oiled grill. Grill over medium heat for about 5 minutes or until light grill marks appear and the flesh is tender. If desired, flip and grill for another 3 minutes to caramelize the skin, too.
Why? Not a fan of fuzzy peach peels? Try the same method with nectarines! Use the sweet and tender grilled stone fruits in cocktails, like our Smoky Nectarine Punch, or simply drizzled with honey and garnished with fresh blueberries for a sweet dessert.
How? Slice clean nectarines in half and remove the pits. Place cut side down on a clean, oiled grill. Grill over medium heat for about 5 minutes or until light grill marks appear and the flesh is tender. If desired, flip and grill for another 3 minutes to caramelize the skin, too.
Why? Juicy watermelon is another harbinger of summer, and grilling infuses the moisture-rich fruit with a pleasant hint of smokiness. Try our recipe for Grilled Watermelon with Olive Oil and Sea Salt.
How? Slice a watermelon into half-inch thick pieces, then cut each piece into 6 evenly sized wedges. Place on a clean, oiled grill. Grill over medium heat for about 1 minute or until light grill marks appear. Flip and grill for another minute.
Why? Delicious paired with sweet (a drizzle of honey), spicy (a dusting of chili-lime salt) or a combination of sweet and savory (like our recipe for Grilled Pineapple with Balsamic Honey Glaze), grilled pineapple is endlessly versatile. The sturdy nature of pineapple makes it ideal for grilled fruit novices.
How? Peel a pineapple and slice into half-inch thick rings. Place on a clean, oiled grill. Grill over medium heat for about 3 minutes or until light grill marks appear. Flip and grill for another 3 minutes.
Regardless of which produce you pick, follow these grilled fruit tips and tricks:
- Opt for fruits that are naturally medium to firm in texture, medium to large in size and just reaching ripeness. (In other words, it’s probably best to skip overripe, itty-bitty raspberries that will melt right through the grates.) This way, the ingredients offer the ideal blend of sweetness and ability to stand up to the heat.
- If you’re worried about losing any of your fruit to the flames, try grilling in a parchment-paper-lined foil packet rather than over an open flame.
- Clean your grill grates before firing it up — scrub with a grill brush or crumbled-up ball of foil — then dampen a towel with oil and grease the spick-and-span grates with tongs for a nonstick surface. If you find you still have trouble with sticking, brush the fruit with a layer of a neutral-flavored oil, such as canola, too.
- Cook over medium heat so the natural sugars get caramelized rather than scorched.
- If you don’t have an outdoor grill, no worries – try the same strategy using a grill pan on your stove.