We love our grilled burgers, steaks, wings, and whole fish. But that doesn't mean we should be constrained by meaty mains when it comes to manning (or woman-ing) our backyard grills. One of the best things you can throw on the grates is fruit—and this goes way beyond dessert. Follow these guidelines for perfectly cooked, just-charred-enough fruit, then check out our favorite ways to add a little natural sweetness to cookouts.
If you haven't given your grill's grates a rubdown since last fall, it's time. That charred buildup may add a certain je nais se qui to your burgers, but your grilled peaches-and-cream dessert isn't exactly crying out for eau de pork. Need a refresher course on grill-cleaning? This guide has got it all.
Don't douse the fruit with oil. Too much, and the fruit will taste greasy and heavy. Plus, it will drip down into the coals and cause flare-ups. Instead, oil an old cloth and hold it with long-handled tongs to rub down the grates. It will give them just enough of a sheen to keep the fruit from sticking.
Grills get hot, so you're going to want to use an oil that won't turn rancid once the temperature turns up. You'll also want to choose a neutral-tasting oil that won't muddle the natural sweetness of the fruit. Grapeseed, vegetable, and canola oils all fit the bill. Save the extra-virgin olive oil for your vinaigrettes.
Garnishing a cocktail with a wedge of fruit is nothing new. But tossing that round of pineapple, orange slice, or piece of lime on the grill until it takes on a little char is a game-changer. The sugars will caramelize and the sweetness will intensify. It may even bump out olives as your favorite cocktail garnish. Or, grill fruit and muddle it as you would normally. It'll add a sexy, smoky note.
All good meals are a balance of flavors: salty, acidic, fatty, bitter, and sweet. Why not add that sweetness with grilled fruit? Nectarines and corn are two summer favorites that achieve "next level" status when grilled and dressed with a toasted spice vinaigrette. Peaches also love the grill—and they get along great with green beans. To keep everything in balance, don't add any sweetener (like honey or sugar) to the fruit before grilling. The naturally-occurring fructose will caramelize and add just enough sweetness.
For the best results, choose stone fruits like plums, nectarines, and apricots, that are just slightly underripe (an oozing, juicy piece of fruit won't stand up to the heat of the grill). Save ultra-sugary fruits like pineapple and banana for dessert.
We don't want to start any controversy, but simple grilled fruit with a dollop of homemade whipped cream just may be a better summer dessert than s'mores. Feel free to rub the fruit down with brown sugar, honey, and booze before grilling (mind the flames). We're fans of the rum-and-tropical-fruit combination. As the sugars cook, they'll create a sticky, golden-brown crust on the fruit.
Avoid losing fruit between the grates by grilling big pieces—for stone fruit, just slice it in half and remove the pit. Using a $5 grill topper is another way to keep your fruit where it belongs. You can dollop whipped cream right in the middle of the fruit. Bananas can and should be grilled—but keep them in their peel (slice them open slightly with a knife) while they cook. Otherwise, they'll turn to mush on the grates.
Skip the grill for small and tender fruits, like berries. Instead, serve them with thick slices of grilled pound cake and extra whipped cream.
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