As a true Southern girl, it’s almost sacrilege to even think of grilling anything other than meat. Grills are only for meat, meat and more meat. I might let a vegetable or two slide, as long as those vegetables are on a skewer mixed in with meat. And, I will only allow that skewer on the grill if there’s more meat on it than veggies.
So, when I hear even the mention of grilling fruit, I want to put my hands over my ears and scream, “la, la, la, la...I can’t hear you!” But in my commitment to be more healthy (at least until Halloween), I’ve decided to temporarily forgo my previous repulsion at grilled fruit and embrace it.
But what fruits are best on the grill, and how do I even begin to grill them? Here are five tips to get us started on how to grill fruit.
1. Any fruit can be grilled, as long as it’s firm and not overripe. Some fruits that can hold their shape on the hot grill include peaches, tomatoes, bananas, melons, avocados, figs and pears. Check out this recipe from Allrecipes for grilled peaches and cream.
2. Preheat your grill for 10 to 15 minutes to prevent the fruit from sticking. Also, make sure you brush the grates clean before starting.
3. Larger slices of fruits can go directly on the grill, but smaller fruits, such as raspberries or blueberries, will need to be placed in a grill basket.
4. Use granulated sugar on the cut side of the fruit to cut down on sticking and to allow the fruit to caramelize.
5. Let the fruit sit on the grill for about 6 to 8 minutes. Larger, more dense fruits such as pineapple may need more time on the grill than other fruits.
Remember that no matter what you try, some of the fruit will stick. But don’t worry; the fruit will still be delicious (or so they say). I’ll be trying my first fruit on the grill this summer; let us know in the comments about your fruit grilling experience, and post pictures.
For more tips on grilling fruit, check out this Fruit Grilling guide from Weber.