Ahhhhh, summer. Once the temperatures get above 75, it's time to take off the grill cover and crank up the heat. I don't know about you, but there are few things that I can put onto a grill, knowing I won't mess them up. Which is why once summer approaches, I have a newfound love for fruit.
Yup, grilled fruit. Pineapples, bananas, strawberries ... you name it. Whether you fancy a berry for dessert or are simply seeking an afternoon pick-me-up, there's nothing better than some fruit with a warm, crisp finish. The beauty of these flavorful gems is that they're quick cookers and easy to prepare, making them pretty hard to mess up. Thank goodness!
Take a look at some tricks of the trade when it comes to putting sweet treats on the grill.
When grilling fruit, there are a few things to note. First of all, the smaller the pieces, the easier it will be for them to fall between the grates, so make sure to skew smaller fruits together. To keep the burning to a minimum, pre-soak bamboo skewers in water so that flames don't rise up. Then you'll be free to skew as you please!
Also, make sure to completely scrape off the excess scraps from the grates of the grill. The last thing you want is your grilled pineapple to taste like last night's fillet! Although, fillet with pineapple salsa does sound sort of yummy. But you get the point. Rib-flavored peaches? Not exactly that sweet flavor you were hoping to achieve.
So now that you have your initial bases covered, one question remains: What to make? Well, almost all fruits that can be sliced, can be grilled. Of course, different kinds will take different amounts of time to cook. But at least we don't have to worry about raw anything here. I know, you have enough to worry about as it is! An added bonus: Charring fruits may not look as pretty -- but like many veggies, it's easy to pick the "bad" parts off.
My top suggestions for fruits for grilling include pineapple (peeled, sliced into rings), peaches (cut in half lengthwise, with the pit removed), strawberries (With tops cut off, skewed), and bananas (cut in half lengthwise). Experiment with the different flavors and marinades, like balsamic vinegar and brown sugar, to find your favorite combination.
Take a look at one of my go-to recipes for grilled fruit, from Taste of Home:
- 1/2 fresh pineapple, cored and cut into chunks
- 3 medium peaches, cut into 1-inch chunks
- 3 medium pears, cut into 1-inch chunks
- 3 medium nectarines, cut into 1-inch chunks
- 10 apricots, halved
- 3 tablespoons honey, warmed
Directions: 1. Soak wooden skewers for 10 minutes. This will help prevent them from burning.
2. Thread fruit onto skewers alternately.
3. Grill on an open grill for about six minutes, until fruit is heated through. Make sure to rotate skewers every couple minutes, and you'll see nice, even grill lines on all sides.
4. With about a minute left of grilling time, brush the fruit with honey to add a sweet glaze. Serve warm.
Have you ever grilled fruit before? Do you have a favorite?
Image via mccun934/ Flickr