When you grill fruit, its natural sugars caramelize, resulting in a much sweeter outcome. Grilling fruit is easy, and there are just a few simple rules to set you up for success. First, you want to brush the fruit with a neutral oil such as canola. Second, you want fruit to be ripe, but not overly ripe, so that it holds its shape. Third, cut the fruit thick enough that it can stand up to the heat of the grill: at least ½-inch thick is ideal. And, finally, heat the grill to high so that you are giving the fruit a quick sear.
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View CartGrilled Fruit
PREP:
25 minutes
COOK:
6 minutes
YIELD:
Varies by fruit
Ingredients
- Fruits to grill:
- Watermelon, pineapple, peaches, nectarines, plums and mangos
- Neutral oil of your choice:
- Canola, vegetable or grapeseed
- Balsamic vinegar for stone fruit
Directions
- Prepare a grill to high heat, 400°F if your grill has a built-in thermostat.
- Cut fruit to desired shape and size. Ideally, the fruit is at least ½-inch thick. If you are using a mango, you want to peel the fruit. Watermelon and pineapple is your choice: you can leave the rind and skin on, or you can remove it. For stone fruit, the best way to grill is to simply cut the fruit in half and discard the pit.
- Transfer fruit to a tray or baking sheet and brush both sides with oil. If you are grilling stone fruit, brush or toss with a bit of balsamic vinegar for great flavor.
- Place in a single layer directly on the grates and grill until fruit has nice grill marks, about 3 minutes per side. If you are worried about the heat of your grill, it’s always a good idea to test one piece of fruit first. Serve at once.
A few ways to use grilled fruit:
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Grilled Pineapple Salsa
PREP:
5 minutes
COOK:
None
YIELD:
About 2 cups
Ingredients
- 2 cups chopped grilled pineapple
- ½ small red onion, chopped
- 1 jalapeño, seeds and ribs removed and finely chopped
- Juice of one lime
- Kosher salt and freshly ground pepper
Directions
- In a bowl, stir together the pineapple, red onion, jalapeno and lime juice. Season to taste with salt and pepper and serve with tortilla chips.
Grilled Peaches with Blue Cheese, Prosciutto and Walnuts
PREP:
3 minutes
COOK:
None
YIELD:
Serves 4
Ingredients
- 2 grilled peaches
- 4 oz wedge of blue cheese
- 8 thin slices prosciutto
- â…“ cup walnut halves
Directions
- Slice grilled peaches into ½-inch wedges and place on a serving platter. Arrange the blue cheese, prosciutto and walnuts alongside the peaches and serve at once.
Watermelon and Feta Salad with Basil
PREP:
3 minutes
COOK:
None
YIELD:
Serves 4
Ingredients
- 8-10 wedges of grilled watermelon
- â…“ cup feta, crumbled
- ¼ cup basil leaves, torn
- 1 lime
- Kosher salt
Directions
- Arrange watermelon on a platter. Sprinkle the feta and basil all over the watermelon. Cut the lime in half and squeeze the juice all over the watermelon and finish with a sprinkle of salt. Serve at once.
