With the long, hot days upon us, fast, fresh bites that celebrate seasonal produce are what I crave. Grilling fruit is one of the best ways to get the most “bang for your buck” come summer—no hot oven, you get to be outdoors, and grilling brings out its natural sweetness, making it extra special.
If you’ve been wondering how to grill fruit, don’t worry: It’s super simple. Follow these tips and you’ll master the technique in no time:
- Choose ripe, but firm, fruit that will hold its shape when grilling.
- Soak the fruit in cold water or juice ahead of time. This helps the fruit retain water so it stays juicy on the grill. Keep the fruit submerged for about 20 minutes so that it takes in all the moisture. You can also flavor the water with complementary herbs and spices. For grilled peaches, I chose cinnamon sticks, but coconut sugar and nutmeg would have also added a nice touch. Just be careful about the amount of sugar you use because it can burn.
- Use a clean cooking grate. Be sure to scrape off any residue from the grate or it will leave unwanted black specks and the taste of whatever was on there before.
- Brush the fruit and the grate with a fat that has a high smoke point, like coconut oil or ghee.
- For more super helpful tips, topping ideas, and recipes (including this one for grilled peaches with honey almond yogurt), head on over to Henry Happened for the full post.