OK, we’ll just go right ahead and admit that technically this is “grilled” fruit, but doesn’t “flame-broiled fruit” sound so much better?
Anyway, this week we are serving grilled fruit because 1) It’s summer and we have amazing fruits on hand; 2) We’ve already got the grill on anyway.
In case you haven’t tried it before, “flame-broiled fruit” is an amazing culmination of a summer barbecue. Fruit that’s been cooked over a grill takes on a whole new appeal as the sugars are condensed and caramelized. The end result is an intensely sweet and slightly smoky flavor.
There are really not many rules when it comes to grilling fruit. You can grill just about any fruit, and it’s worth experimenting to decide what’s your favorite (peaches and pineapples are a family favorite in our house). Once you cut up your fruit, you can brush it lightly with oil, but you don’t have to. Some people brush the fruit lightly with sugar, syrup, or honey, but you don’t have to. (It’s so sweet anyway!) See? It’s basically a free-for-all.
The main advice is to use firm, just-ripe fruit (as opposed to soggy, soft, or overripe) because it will hold together better on the grill. And if you’re going to grill small fruits like strawberries, string them together on a kebab so they don’t fall through the grates – you don’t want to lose any of your precious fruit. And watch the grill closely; the fruit should cook somewhat quickly; about 3 minutes or so on each side.
That’s it! Now go fire up your dragon, er, grill, and add some sweetness to your next barbecue.
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from.
I haven’t really grilled a lot of fruit (truth is, it rarely lasts long enough for me to do that!), but I like what I see here. Have you ever grilled grapes? I seem to suddenly have a ton of grapes, and I wonder….
Thanks, Dorothy! I haven’t, but they’re next on my list!