extra virgin olive oil, and cook the halves until they have nice grill marks. Each then gets a dollop of peach BBQ sauce.[caption id="attachment_7345" align="alignright" width="299"] Photo by Steve Legato[/caption]We now want to try other fruits on the grill, because it turns out many are good candidates for live fire, according to Karen Adler and Judith Fertig, authors of The Gardener & The Grill (Running Press, 2011).In the book, they list the Top 10 fruits “that translate well to the grill”:Apples: Golden Delicious apples “are naturally sweet and stand up well to the heat of the grill,” Adler and Fertig write. Slice and core before grilling. Jonathan and Granny Smith can be stuffed and roasted over indirect heat.Berries: Grill strawberries on skewers. They require only a minute or two and should be turned once. Smaller fruits like blueberries and blackberries can be stir-grilled in a basket.Cherries: Sweet cherries should be pitted and skewered. Turn them once.Citrus: Cut grapefruit, oranges, lemons and limes in half. Grill cut-side down “until the natural sugars caramelize.”Figs: Grill whole or halved. Sweet figs work well as appetizers or desserts.Grapes: Adler and Fertig suggest grilling “a whole cluster of grapes” until they have nice grill marks. Turn with tongs and repeat.Melon: Grill slices of cantaloupe and honey dew “to bring out their sweetness.”Pears: Grill "juicy ripe-but-still-firm pears" directly on the grill or on a plank. Use in salads or desserts.Persimmons: For a flavor boost, cut Japanese persimmons, like the Fuyu variety, in half and grill.Stone fruits: Apricots, peaches, plums and nectarines should be halved and pitted before going on the grill.You can see Adler and Fertig's Top 10 list for vegetables that are well suited for grilling by clicking here.Bon appétit,Your friends at California Olive Ranch
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In many of my salads, I pack as much flavor and texture as possible into the dressing, using it to bridge other ingredients or add layers of complexity to the dish. Not so with this salad! Here, I only need the simplest of vinaigrettes—vinegar, oil, and salt—to tie everything together. Why? Because I’m using two ingredients that are loaded with flavor: super-sweet, apricot-colored Sungold tomatoes and strawberries, which become even more intense with a turn on the grill. As with any strawberry-based dish, try to skip the supermarket and seek out locally grown strawberries in the late spring and early summer. There are hundreds of varieties grown in the U.S.; Tristar and Earliglow are two of my favorites, but I generally buy the smallest berries on offer, which will have the most intense flavor. The Takeaway Strawberries can really take the heat of a grill, but it’s vital to season them right before you throw them on, or they’ll become too wet to get a good sear. It can be tricky to grill smaller strawberries, so use a wire grill basket, which also prevents you from having to move the strawberries around with tongs, which can easily damage them.
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