We just love parties in our yards and this is our new favorite meal to prepare for our guest and family. It’s time for a grilled fruit.
One of the best things you can throw on the grates is fruit—and this goes way beyond dessert.Don’t douse the fruit with oil. Too much, and the fruit will taste greasy and heavy. Plus, it will drip down into the coals and cause flare-ups. Instead, oil an old cloth and hold it with long-handled tongs to rub down the grates. It will give them just enough of a sheen to keep the fruit from sticking.
Grilling causes the sugars in fruit to caramelize, creating new smoky concoctions that remind you how decadent, yet low-calorie and chock-full of vitamins, fruit can be.
Watermelon’s high water content can cause hot water to spew out and burn you, if you’re not careful. By the same token, let your watermelon rest for a few minutes to cool off before you dig in.
Peaches, plums, and even apricots make perfect grill companions, as do all other stone fruits.There are few summer desserts tastier than grilled peaches with ice cream, but they also pair well with grilled pork tenderloin, chicken, or steak.
Apples become exponentially more delicious when cooked. And they’re even better on the grill, where the heat softens and sweetens the fruit from the outside.
Cut a banana in half lengthwise, leaving each half in the peel. Coat the cut sides with brown sugar, and grill them for about 3 minutes each side. Pop the bananas out into a bowl, top with ice cream and chocolate sauce, and you’ve got the perfect summer dessert.