Peaches, pineapple, bananas and watermelon can all be grilled for a warm dessert or a sweet-savory side. Choose fruit that is ripe but still firm enough to lift and turn. A clean cooking grate, moderate heat and a little patience help more than a thick coating of sugar.
Prepare the fruit and grill
Wash fruit under running water before cutting, including fruit with a rind or peel you will remove. Scrub firm produce such as melons with a clean produce brush; do not use soap. Use clean knives, boards and serving plates, separate from anything used for raw meat. Keep cut fruit refrigerated until preparation time. See FDA produce safety guidance.
Preheat the grill to a moderate cooking heat and leave a cooler area available. Lightly brush cut surfaces with an oil suitable for cooking. Avoid dripping oil onto the fire. Treat the times below as starting points: fruit thickness, ripeness and grill heat change the result. Move fruit away from direct heat if it darkens before softening.
1. Peaches
Halve firm ripe peaches and remove the stones. Brush the cut faces lightly with oil and place them cut-side down. Leave them for a few minutes before trying to lift them; check for grill marks and gentle softening rather than forcing them free immediately. Turn briefly if needed, or finish in the cooler area.
Serve with a small spoonful of yogurt or ice cream. Cinnamon and a little brown sugar can be added after grilling, which gives you more control over sweetness and avoids burning a heavy sugar coating. The original article’s peach serving inspiration was credited to Pumpkin ’n Spice.
2. Pineapple
Image Source: Yummly
Remove the skin and tough eyes, then cut the pineapple into sturdy rings or long spears. Remove the woody core where needed. Pat the pieces dry, brush lightly with oil and grill, turning when the first side develops color. Take them off while they still hold their shape.
Try cinnamon with a light sprinkle of brown sugar near the end, or finish with lime juice after cooking. Pineapple does not need to be buried in sugar to taste sweet. Use a spatula or tongs gently so softened pieces do not break into the fire.
3. Bananas
Use firm bananas rather than very soft ones. For easier handling, halve them lengthwise with the peel on. Lightly oil the exposed fruit, briefly grill the cut face, then turn peel-side down to warm through. The peel is a support, not something to eat. Lift the halves with a spatula and remove the peel before serving.
Add chocolate sauce, yogurt or ice cream at the table. Watch closely: once the flesh softens it can lose its shape quickly. A grill-safe griddle is another option if the pieces are too fragile for an open grate.
4. Watermelon
Cut firm watermelon into thick wedges with enough rind left to act as a handle. Pat the cut faces dry and brush very lightly with oil. Grill each face just long enough to gain some color, then remove before the wedges become floppy. You are adding a grilled surface, not trying to cook the melon all the way through.
Finish with lime and chopped herbs, or serve plain to compare the flavor with fresh watermelon. Use a clean serving platter. Refrigerate cut-fruit leftovers promptly; FDA advises keeping perishable produce refrigerated and limiting time at room temperature.
