As pyramids of cherries, apricots and plums appear at the markets, it’s time to get grilling! High heat enhances the sweet-tart quality we cherish in these fruits, caramelizing the sugars with the bonus of a smoky char. We relish being able to cook every part of our meal on the grill, from salad to dessert. If you’re new to grilling fruit or are looking for a little inspiration, here are some guidelines and ideas for you:
Choose ripe but firm fruits that will hold up to the heat. Halve the apricots, nectarines, peaches or plums (cherries, too, if you have a grill basket), and remove the pits. If the fruits are large, cut them into wedges. Leave apricots in halves. Toss with a little olive oil or vinaigrette of your choice. Heat a grill pan or grill and sear the fruits until they are warm, with charred marks from the grill.
5 Ideas for Using Grilled Stone Fruit
- Well hello, cheese platter! Save those lovely dried fruits and crisp apples and pears for other seasons. Grilled stone fruits are a terrific match for a wide range of cheeses, from Foggy Morning to your favorite blue.
- Wrap peach or nectarine wedges in paper-thin slices of prosciutto. Grill, then drizzle with a little balsamic. Pass the appetizer tray and watch them disappear.
- Grill red onion wedges and a habanero chile alongside the fruit for salsa. Give them a rough chop, spritz with lime then shower with flaky salt and a flurry of mint, basil or cilantro leaves. Serve with chips or any grilled protein or veggies.
- Serve a platter of just-grilled fruits next to a bowl of super-chilled fruit straight from the fridge. The contrasting temperatures make a simple but memorable dessert.
- Grill some apricots and some green beans, too, and assemble a company-worthy salad!
We’d love to see what you’re doing with grilled fruits! Share your creations at #TCKatHome or send us an email