Grilled fruit delivers the exciting taste of caramelized juicy sweetness. Grilled fruit can be served with savory dishes like beef and chicken by adding a dash of ground black pepper, ground coriander or cardamom to the warm fruit.
Add light brown sugar and a dash of cinnamon to melted butter to sweeten grilled fruit for a light dessert served alongside crisp cookies.
For indoor cooking, try Glazed Grapefruit for breakfast or brunch
Grilled Fruit - Melon and Kiwi
1 small cantaloupe or honeydew melon, unpeeled and cut into thin wedges
3-4 kiwi, peeled and cut into thick slices
2 tablespoons butter
1 tablespoon fresh lemon juice
Pinch of kosher salt
Pinch of freshly ground black pepper (optional)
About 6 8 to 15-inch metal skewers, depending on size of melon and size of slices.
Thread 1 to 2 melon wedges and 1-2 kiwi slices onto each skewer. If necessary secure with second skewer.
Melt butter in a small saucepan and stir in lemon juice and salt and pepper. Baste fruit kebabs with the butter. Grill 4" from medium hot coals until fruits are hot and slightly browned in places.
Place kebabs on serving platter and remove skewers if desired
Buttery Grilled Bananas and Pineapple
To make ahead, skewer fruit up to 6 hours in advance. Place in a covered container and refrigerate. Bamboo skewers can be found in party supply stores and often in your local drug store
4 firm but ripe bananas, peeled
6 fresh pineapple spears, 1/2- to 1-inch thick or canned, well- drained spears
5 Tbs. unsalted butter
1 Tbs. granulated sugar
1 /4 tsp. ground nutmeg
In a small saucepan over medium heat, combine the six tablespoons unsalted butter, granulated sugar and nutmeg. Stir frequently until melted and smooth. Pour over prepared fruit, turning fruit over to coat evenly with the buttery mixture.
Arrange the fruit on the rack of the grill (grill basket recommended), turning every two minutes, until the fruit is lightly browned and the bananas are just tender when pierced with the tip of a sharp knife (approximately 10 minutes).
To serve, arrange grilled fruit on a platter and spoon some of the warm butterscotch sauce over the fruit. Pass the remaining sauce around the table. Serve with vanilla ice cream for dessert or sprinkle with a pinch of white pepper for a more savory dish
Use 1/2 grapefruit per person and 1 tablespoon sugar per grapefruit half. Prepare Glazed Grapefruit half on a bed of mixed bitter greens. Drizzle with olive oil and rice wine vinegar and top with crumbled blue cheese
1/4 cup granulated brown sugar
2 Ruby Red grapefruits, sliced in half and seeded
Sprinkle 1 tablespoon of sugar evenly over each grapefruit half. Place halves on a baking sheet directly under a preheated broiler for about 4 minutes, or until sugar melts and browns in a few spots. Watch carefully
Steve Raichlen's Coconut-Grilled Pineapple
Serves: 4 to 6
Grilled fruit from the master!
1 ripe pineapple
1 can (14 ounces) unsweetened coconut milk
1-1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon
Sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving
Set up the grill for direct grilling and preheat to high.
Peel, slice, and core the pineapple. Pour coconut milk into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine.
When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side.
Transfer the pineapple slices to plates or a platter for serving; top each slice with a scoop of vanilla ice cream and garnish with mint leaves.