Grilled Fruit
Grilling fruit concentrates natural sugars into a caramel-like exterior while keeping the center tender. High heat and a clean, oiled grate are all you need to turn stone fruits, melons, or pineapples into a stand-alone finish for a meal.
Firmness is your friend
Select fruit that is ripe but still holds its shape under pressure; if it is soft enough to bruise easily, it will fall through the grates.
- Outdoor grill or cast-iron grill pan
- Long-handled tongs
- Silicone brush
What goes in.
- 4peaches, halved and pitted
- 1pineapple, sliced into 1-inch thick rounds
- 2 tbspneutral oil, like grapeseed or canola
- 1/2 cupGreek yogurt or heavy cream
- 1 tspground cinnamon
Don't touch the fruit until it tells you it's ready
If you try to flip a slice of pineapple and it sticks, it needs more time; the fruit will naturally release from the grate once a crust has formed.
The method.
Prep the grill
Clean the grates thoroughly and oil them using a folded paper towel dipped in oil and held with tongs. Preheat to medium-high heat.
Coat the fruit
Brush the cut surfaces of the peaches and pineapple lightly with oil. Do not add sugar or syrups at this stage; they will burn.
Grill
Place the fruit cut-side down on the grates. Close the lid and cook for 3 to 5 minutes. Look for deep char marks.
Flip
Once the fruit releases easily, flip it over. Cook for another 2 to 3 minutes until the centers are soft but not mushy.
Serve
Remove from the heat immediately. Top with a dollop of yogurt or cream and a dusting of cinnamon while the fruit is still warm.
Other turns to take.
Balsamic Finish
Drizzle a small amount of reduced balsamic vinegar over strawberries or figs after grilling.
Spiced Rum Glaze
Brush a mixture of brown sugar and rum onto the fruit during the final 30 seconds of grilling.
When it doesn't go to plan.
Keep a dedicated 'fruit' section of your grill clear of onion or meat drippings to avoid flavor transfer.
Grilling halves of oranges or grapefruits works well for a breakfast finish; grill cut-side down until charred.
If using a grill pan on the stove, ensure the pan is smoking hot before adding the fruit to ensure proper searing.
The ones that keep coming up.
Can I use frozen fruit?
No. Frozen fruit contains too much water and will turn to mush on the heat. Use fresh, firm produce.
How do I know when the fruit is done?
The fruit should be fragrant and have visible char lines. A paring knife should slide through the thickest part with zero resistance.
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