Last week I talked about good veggies for the grill. Next up: cooking fruit over live fire. Peaches are at the top of my list. Around here we’ve also grilled apricots, pineapple, and more. We keep it simple – a simple brush of olive oil on the fruit before it hits the grill. Below you’ll find a list of fruits that are good candidates for grilling.
Like our veggie list, this compilation comes from Karen Adler and Judith Fertig’s book The Gardener & The Grill (Running Press, 2011). You might find some, like berries, surprising. (I certainly did!) Without further ado, here’s their 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 need just 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: This was another pleasant surprise for me. 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.