In general, firm fruits without high moisture content are best for grilling. Only two things are really important when you head to the grilled armed with fruit. One, make sure your grill is clean. Can you imagine the taste of grilled bananas with a hint of grilled salmon? Me neither, so be sure to clean the grill completely to remove any trace of previously grilled foods.
The second important part of grilling fruit is really two things: cooking the fruit over medium heat (not high), and oiling the grates or the fruit to prevent it from sticking. Be sure to use neutral flavored vegetable oil or non-stick spray. Most fruits will take only a few minutes to grill. Pineapples will take the most time, and strawberries the least amount of time.
Here are some of my favorite fruits for grilling:
| Fruit: | Prepare: | Flavor Pairings: | |
| Pineapple | Peel, slice into rings | Brown Sugar, Ginger, Saffron | |
| Bananas | Peel, cut in half lengthwise | Rum, Brown Sugar, Chocolate Sauce | |
| Pears | Cut in half lengthwise, core | Hazelnuts, Honey, Star Anise | |
| Apples | Core, cut into rings crosswise | Cinnamon, Brown Sugar | |
| Peaches | Cut in half lengthwise, remove pit | Honey, Cinnamon, Sage | |
| Plums | Cut in half lengthwise, remove pit | Honey, Ginger, Cinnamon | |
| Strawberries | Thread on flameproof skewers | Powdered Sugar, Balsamic Syrup, Chocolate Sauce |
The only fruits I’ve not had success with that I’ve tried are cantelope and watermelon, although I’ve yet to grill blueberries.
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