How to Grill Fruit

Brian says:

Fruits are healthy and very good for you, we all are well aware of this fact, but what you might not realize is when you add flame to your fruit basket, a whole new realm is opened up to both you and your dining partners. Grilled fruits can be as versatile as any piece of meat or vegetable that you place on the rack. You just have to know what you’re doing and how to be prepared when it comes time to throw a few apples, pineapples or peaches on the barbie.

1. Go Hard or Go Home

Although almost any fruit can be fire grilled, it’s in your best interest to stick to the hardier species in your inventory. This includes, but is not limited to: pineapple, assorted melons and pears. These specimens are much more able to take the heat, especially if you plan of cutting them into smaller chunks and pieces. But if you insist on grilling up a batch of summer peaches–or something even softer–be sure to leave the skin on to help the fruit maintain its shape during the cooking process.

2. Brush up

Because fruits (and certain vegetables) have a tendency to stick to cooking surfaces, it’s always good to take some melted butter or cooking oil and lightly brush the sides that will be touching the cooking surface. I recommend using coconut oil for both its flavor and high heat stability. If you’re feeling extra adventurous, you can use a chili oil to create a sweet and spicy combination that’s out of this world.

3. Skew It on the BBQ

As mentioned before, when you feel the need to cut certain fruits to a smaller size before cooking, take some bamboo skewers (because metal ones tend to continue ‘cooking’ food even after removing them from the grill) and pierce the fruit accordingly. This will keep these chunks from falling through the grating during the cooking process. Using a grill basket (sprayed with cooking oil or butter) will invariably yield the same results.

4. The Outer Limits

Using an indirect-heat cooking method is the best way to produce the best finished product. Indirect means placing the fruit on the outermost sections of the the grilling surface. This will provide a more thorough and even grill without running the risk of burning, scorching or overcooking.

This is relatively new territory for me, but I’m starting to like the idea of adding grilled fruit to my repertoire. As always, new recipes, suggestions and alternative are greatly appreciated. If you have any contributions, I’d like to know about them in the comments section.

Brian Wilder is a writer for Home Ec 101. You can also find him at Things My Grandfather Taught Me.
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