Yes, you read that headline correctly. Although it’s not something most people think about, grilling fruit is actually a fantastic way to get some different tastes out of your grill, and they make for some incredibly healthy dishes. Grilling fruit tends to bring out a different side to your favorite sweet treats, and it something that is not only easy but will wow your guests!
Fruit Grilling Tips
If you’ve never grilled fruit before, there are a few things to keep in mind:
- It burns quickly so make sure you stand right there and watch it. All the sugars in the fruit are the culprit here, and burnt fruit tastes exactly bad as it sounds.
- Use olive oil to keep it from sticking to the grates. No one like scraping charred fruit skin off of the grates. Also, adding olive oil will slightly change the flavor profile of the fruit, to your benefit.
- Use indirect heat if possible. It isn’t going to take a lot for your fruits to grill, so you’ll want to use indirect heat for best results.
Best Fruits to Grill
Stone fruits (peaches, plums, apricots)
Halve and pit the fruit, then spread both sides with oil or butter. Grill on medium for 3 to 5 minutes minutes on each side, or until charred and softened. Delicious served with pork, chicken, steak, or ice cream.
Slice, remove seeds, oil, and grill on the rack for 6-8 minutes on medium low, or until softened. Only turn once. Great with cinnamon sugar or served with pork.
Slice and brush with olive oil. Grill each side for 5 minutes on high heat. Grill marks should form. Sprinkle with sea salt and let sit a moment before serving.
Slice into wedges and skewer. Oil both sides and grill for 3-5 minutes on medium heat until grill marks form. Only turn once. Serve with honey and lime juice.
Cut bananas in half lengthwise (do not peel). Coat the cut side with brown sugar and grill for 3 minutes on medium heat. Be careful not to overcook. Remove rind and serve.
These are easiest grilled on skewers. Cut the strawberries (or grill them whole) on a grill at high. If on a skewer, grill for 3 minutes per side. If they’re separated, they may need less time. Serve rolled in sugar and drizzled with balsamic vinegar, or plain over ice cream.
Crack the coconut in half, drain the water from inside, and then grill the white meat, facedown on the grill, until golden brown. Using a low heat, this may take up to 15 minutes, but watch it closely!
Oil the fresh pineapple slices either by themselves or on a skewer. Grill on high heat for 2 to 3 minutes per side, or until grill marks appear and the pineapple is heated through. Serve with pork or on its own.
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