4 Tasty Grilled Fruit Recipes to Try
By Staci Amend
June 10, 2015
Fruit may be the last thing you think of when you’re firing up the BBQ. But all that’s about to change— thanks to these four simple recipes! Grilling brings sweet, smoky flavors to your favorite fruits that can be wonderful on their own or complement your favorite Jenny Craig meals. Just be aware that fruits are high in sugar, so they should always be balanced with lots of veggies and leafy greens.
1. Balsamic-Drizzled Stone Fruit
Start with one each of your favorite stone fruit: peaches, nectarines, plums and pluots all work well, as long as they are on the firm side—ripe fruit will not hold its shape on the grill. To make a simple dressing, whisk together one tablespoon white balsamic vinegar, one teaspoon honey, one teaspoon extra-virgin olive oil, two teaspoons lime juice, two teaspoons vanilla extract and a dash of salt and pepper. Fruit should be halved and pitted before placing on a medium grill sprayed with fat-free cooking spray. Grill for three minutes each side, drizzle with dressing, and serve. Makes about four servings, two halves each.
2. Pineapple Kabobs with Mint Yogurt Sauce
If you can’t find a whole pineapple, check the refrigerated area of your local produce section; many sell fresh pineapple that’s already cut into workable cubes (1–2 inches). Thread the chunks onto skewers, about five per kabob. Next, prepare an easy dipping sauce: whisk together one-half cup fat-free Greek yogurt, one teaspoon fresh chopped mint and one tablespoon honey. Grill your kabobs 3–4 minutes per side and serve!
3. Crazy-Good Grilled Pears
If you’re one of those people who can’t imagine preferring a fruit dessert to say, chocolate cake or ice cream, take note—this ultra-simple recipe may change your palate forever. Start by cutting two ripe Bosc pears in half, removing any visible stems or seeds. Spray pears with fat-free cooking spray, sprinkle with sea salt and place flat side down on the grill, at an angle. While they’re cooking (about 15 minutes at 350–400 degrees, covered), whisk together one tablespoon honey and one teaspoon cinnamon and finely chop a tablespoon of pecans. After 15 minutes, turn pears on a diagonal (for crossed grill marks) and cook for another 10–15 minutes. Allow to cool for five minutes, drizzle with honey and top with pecans. Serves four.
4. Ginger Plum and Berry Packet
Halve two medium-ripe plums and place them cut-side-up on a piece of aluminum foil. Toss in a handful of blackberries, then spray with fat-free butter spray. Dice two large chunks of crystallized ginger and sprinkle over top with one teaspoon stevia. Fold up the foil packet and grill over medium-high heat until plums are tender—about 15–20 minutes. Serve with a dollop of fat-free vanilla yogurt. Serves two.