Fruit is perfect for the grill because it’s easy and usually readily available in the summer. It’s a great addition to any meal or as a
dessert. Grilling fruit will carmelize the nature sugars and enhance the flavors by reducing the water. Hard fruits like apples, pears, and pineapples are the easiest to grill since they hold their shape and texture while cooking. Softer fruits like peaches, nectarines, plums and mangoes will become soft and mushy if overcooked. You will need to be more attentive of these kinds of fruit. Either way, pick a fresh firm fruit that is just short of being perfectly ripe. You will want a fruit that is solid enough to hold together and maintain its textureon the grill.
You need sliced fruit, water, and cooking oil to make the most basic grilled fruit.
If you’re grilling bananas, split the bananas lengthwise (leave the peals on to hold them together) and cut apples, pears and similar fruits down the middle and remove the seeds and core. Typically, with most fruits you can leave the peels on. This helps hold them together whether you eat the skin or not.
Once you have cut the fruit, soak it in water to keep it juicy. Use enough cold water to completely cover the fruit. You can also add 1 teaspoon of lemon juice to each cup of water to preserve its color. Let fruits soak in the lemon water mixture for approx. 20 to 30 minutes. Refresh the water with ice to keep it cold.
It is best to grill fruit over medium heat on a very clean cooking grate. Make sure to clean the grate before grilling your fruit. To keep the fruit from sticking to the grill, lightly spray with cooking oil or brush them with melted butter. Many oils, like olive oil, have too strong of a flavor for fruit, so pick something that will compliment but not overpower it.
Watch your fruit closely because it will be done in no time and youdon’t want it charred. Enjoy!