We've all seen cakes and pies at cookouts. But when was the last time you saw grilled fruit?
4 Fruits that are Perfect for the Grill
Source: SkinnyTaste.com (adapted)
1 ripe pineapple, cut into 8-10 wedges
2 tbsp agave nectar
1 tsp olive oil
1 tbsp fresh lime juice
1 tsp ground cinnamon
- In a small bowl, combine the agave nectar, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
- Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame.
- Lightly brush the pineapple with the marinade.
- Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side.
Watch this video to learn how to cut a pineapple.
Source: Salon.com (adapted)
4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)
1 tablespoon balsamic vinegar
Brown sugar, to taste
Cinnamon, to taste
Light olive oil
- Preheat the grill.
- Drizzle peaches with balsamic vinegar, sprinkle liberally with brown sugar and sprinkle with cinnamon. (Do this about an hour before grilling so the flavors soak in, but they’ll be delicious either way.)
- Brush grill with a dab of oil.
- Place peach halves face-down on grill.
- Turn after 3 to 4 minutes, after they've given up the brightness in their color.
- Sprinkle flat side (now facing up) with more brown sugar. Remove after another couple of minutes, when they’re soft all the way through when you poke them with a fork.
Grilled Plums with Ginger Basalmic Glaze
8 ripe plums
1/2 cup balsamic vinegar
1 heaping tablespoon of brown sugar
2 tablespoons of ground ginger
1 tablespoon of olive oil Pinch of salt
- Slice and pit all of the plums.
- In a small saucepan combine all ingredients and warm over a low flame for 10 minutes. The key here is to blend the flavors and reduce the mixture to a glaze. Balsamic vinegar can go from a wonderful reduction to "I really messed that up" in no time flat, so keep an eye on it and taste it frequently.
- In a large mixing bowl, toss the sliced plums with the ginger-balsamic mixture.
- Grill the plums sliced-side down for about 5 minutes or until they just start to wilt.
- Remove from the grill and let cool. Place the plums in the refrigerator for at least 15 minutes before enjoying.
Source: FoodNetwork.com (adapted)
4 bananas (not too ripe)
2 tablespoons sugar
2 tablespoons ground cinnamon
2 tablespoons agave nectar
Bourbon or other liqueur, for drizzling, optional
- Build a charcoal fire or preheat a gas grill.
- Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. Set aside on a clean platter.
- In a small bowl, combine the sugar and cinnamon. Drizzle the agave nectar on the cut sides of the bananas and sprinkle them with the cinnamon sugar.
- Let the bananas sit for 5 minutes.
- Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas. Remove the bananas from the grill and serve them immediately, drizzled with bourbon or liqueur, if desired.
Have you ever had grilled fruit before? Tell me in the comments.