Grills make for a wonderful cooking experience. We’ve already covered numerous tips on grilling— whether it be fish, meat, or vegetables— but this time, we thought we’d take a sweeter approach. If you’ve never tried grilled fruit, we highly recommend it— and we’re dishing up some tips for you to make it a reality the next time you fire up the grill.
Some things to consider when grilling fruit:
- Choose firm fruits on the verge of being just-ripe. Pineapple is a favorite of many, but pears, peaches, apples, watermelon, mango, bananas, and cherries are just a few others that taste great when they hit the heat— but don’t be afraid to experiment!
- When cooking fruits, the charcoals should be medium-hot so that the outside of the fruit doesn’t cook too quickly. You may need to rotate the fruits regularly to prevent this from happening as well.
- Peel the fruit and remove the seeds before grilling, and soak the fruit in liquor or brush over with a sweetener such as honey or maple syrup to create a pop of flavor. Be sure to brush with coconut or canola oil before placing on the grill to prevent sticking.
Recipe: Grilled Peaches with Mascarpone
What you’ll need:
- 4 peaches, halved and pitted
- Honey bourbon for soaking
- Coconut oil to brush on
- ¾ cup mascarpone mixture (we sell it here at Roma’s!)
- Mint leaves for garnishing
How to make (serves 6-8):
- Soak the peach halves in bourbon in a covered container for an hour.
- Meanwhile, heat grill to medium-high.
- Remove from container and brush each side lightly with oil
- Place peaches on grill cut-side down for about 3 minutes, then flip and move to indirect heat for a few minutes.
- Remove peaches from heat, dollop with mascarpone, garnish with a mint leaf, and serve!
