The City Magazine Since 1975

Fire Up Your Fruit

Fire Up Your Fruit
June 2008
Grilling fruits concentrates flavors and releases juices as natural sugars caramelize, creating a lightly browned surface and a delicious smoky flavor.

Grill your favorite fruits for a sweet and inventive accompaniment to burgers and hot dogsGetting Started:

  • Choose firm, ripe fruits.
  • Prepare stone fruits like peaches, apricots, and plums by cutting them in half and removing the pits. Cantaloupe and honeydew can be halved, seeded, and cut in thick slices to be eaten right off the rind. Grill figs and peeled bananas whole, and slice firmer fruits like apple and pineapple into pieces at least one-inch thick. Thread cubed mango or whole strawberries onto metal skewers or wooden ones soaked in water for 15 minutes.
  • Coat your outdoor grill or stovetop grilling surface lightly with nonstick cooking spray, then preheat to a medium temperature. Wait for flames to tame so fruit doesn’t blacken or fall apart.
  • Grill until skin or flesh begins to blister. Most fruits are done in a couple minutes, though large pieces can take up to three minutes per side.
  • Get creative with your favorite toppings. Freshly chopped mint and local honey, Nutella, or toasted almonds are delicious additions.
  • Try a seasoning blend. Before grilling, toss fruit with 1/8 teaspoon each of cardamom, ground ginger, and cinnamon, one tablespoon granulated sugar, and a pinch of salt. Or you might instead toss cubed fruit in fresh orange and lemon zest before skewering.