Some fruits hold up better to the grilling process than others due to their texture or simply their size.
A few of my favorites are:
- Pineapple, peeled, cored and cut into wedges, rings or cubes
- Peaches, cored and cut in half
- Mango, cored and cut in half, thick slices or cubes
- Papaya slices or cubes
- Firm bananas, slice in half lengthwise
- Pear, cored and cut in half
- Nectarines, halved and pitted
- Here are four beginner’s tips for grilling fruit:
Tip #1: For best results, grill fresh fruit over low to medium heat to allow the fruit to cook all of the way through before getting the desirable grill marks on the outside.
Tip #2: A little canola oil cooking spray on the outside of the fruit keeps the fruit from sticking to the grill and promotes the browning process that creates the desirable grill marks (and flavors).
Tip #3: Use fruits that hold up well to grilling and cut them into sizes that are easy to handle on a skewer (cubes) or by themselves (such as pineapple rings or peach halves)
Tip #4: Grill fruit until it is slightly softened and light grill marks have formed. This can take about 3 minutes per side depending on the fruit.
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