Grilled Fruit

Summer is here…..finally! The time of year, where you spend extra time outside and eat the freshest fruits and vegetables. Fresh fruit is great, fruit salads are delicious and fruit desserts are scrumptious, but have you ever tried to grill your fruit? Grilling fruit caramelizes their natural sugar and gives it a subtle, smoky flavor. Pair with a sweet and/or spicy seasoning, such as our Fat Boy Cowgirl Finishing Glaze, our Fat Boy Cowgirl Rub or our Fat Boy Caliente Rub for a surprising, unique and intriguing dessert.

Watermelon: Watermelon should be cut into triangles with the rind attached. Triangles are better than steaks because steaks may fall apart when flipped and turned. Cut the triangles into 1/2-inch-thick slices. Brush with olive oil. Make sure your grill is Hot, add the watermelon slices in a single layer and grill until grill marks appear, approximately 2 to 3 minutes per side.

Peaches: “Freestone” peaches are best for grilling. “Freestone” basically means the fruit doesn’t “cling” to the pit and falls right off. Also, look for peaches that are firm when squeezed. Really ripe peaches are too tender to take the heat and they have more sugar, which will burn quickly. Cut the peaches into halves. If you slice the peaches, they may fall through the grill grates and will overcook. Brush with olive oil. Grill the peach halves, on medium heat, for four to five minutes on each side. Try to resist the temptation to move the peaches once on the grill, good grill marks on peaches are the result of patience.

Plums: Plums should be washed and pat dry. Cut them in half and remove pit. Leave the skin on, this helps the plums retain their shape during cooking. Brush with oil and place on the grill, cut side down, over medium heat for approximately 5 min. Then turn the plums over and grill for an additional 3-5 minuets.

Pineapple: Peel, core and cut pineapple into 1-inch rings. Brush pineapple with oil. Preheat grill for high heat and lightly oil the grill grate as well. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Cantaloupe: Cantaloupe should be peeled, seeds removed and cut into wedges approximately inch to 1 inch thick. Brush with oil. Place on a hot grill for 3-5 minutes per side.

Grapefruit: Wash grapefruit and cut into half. Cut along the grapefruit rind and flesh, then cut a slit at each of the white sections in the grapefruit. This will make it easier to scoop the grapefruit out once it’s been grilled. Brush oil on the cut side. Place the grapefruit, cut side down, over medium high heat for about 6-7 minutes.

Cherries: When grilling cherries, you will want to use a grill pan because of their size. Wash and clean cherries. Spray grill pan with nonstick cooking spray and warm over medium high heat. Once the begin to sizzle flip and grill the other side. The cherries will soften and become slightly charred, approximately 3-4 minutes.

Bananas: Choose firm bananas, not green but firm. Leave the peels on bananas, use a sharp knife to halve them lengthwise down the middle from tip to tip. Lightly butter or oil the cut side of the banana. Grill the banana face down, over high direct heat until grill marks appear. Flip to the peel side and grill for another 30 seconds.

Pears: Cut pears in half lengthwise and scoop out the seeds. Brush with oil or butter. Place pears cut-side down on the grill over medium hot heat, until they have grill marks, heated through and tender, approximately 10 min.

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