Grilled fruit add a certain lagniappe to meat-based meals. The fruit provides a needed note of sweetness that grilling brings out and the grilling adds a subtle smoky flavor.
You can grill many different kinds of fruit. Among the most popular are pineapple, peaches, nectarines, plums and mangoes.
Choose firm, unblemished fruit that is form but ripe enough to eat raw. If using pineapple, peel, core and cut it into slices about half an inch thick. You don’t need to peel most pitted fruits, just cut them in half and remove the pits.
This recipe serves four people.
1 pineapple, sliced into 8 rings
4 nectarines, plums or peaches, halved and pitted
3/4 cup plain Greek yogurt
1/4 cup honey
1 tablespoon finely chopped mint leaves
1/4 cup pine nuts, toasted
Brush the grill clean, light it, and heat it to medium. Lightly brush fruit with oil and place cut side down on the grill. Keep a close eye on the fruit, as its natural sugars can cause it to burn. Cook until nicely caramelized, turning once, about 8 to 10 minutes.
Whisk together yogurt, honey and mint in a small bowl. Divide the cooked fruit onto four plates, top with the honey yogurt mix, garnish with the nuts and serve while still warm.
You can refresh any leftover grilled fruit with a squeeze of citrus juice.