Grilling is a method of cooking that uses a dry heat, usually from wood, coal or rocks. The food is placed on a metal grate that lets heat and flames through the spaces, cooking the food. This method of cooking gives food a distinct flavor. While steaks and barbecue chicken are favorites for grilling, most anything can be grilled, including fruit. The cooking method is a little different than for meat -- mostly a shorter cooking time -- but uses the same basic rules.
Step 1
Rinse the fruits thoroughly with water and cut them according to preference. Citrus and larger fruit such as pineapples are often sliced for grilling. Apples, pears and the like can be cut in halves or quarters. Remove seeds and cores. Skins are usually left on when grilling; they add extra flavor, except in obviously inedible cases such as pineapple and banana skins.
Step 2
Soak the cut fruit pieces in a container filled with cold water. This will keep the fruit fresh until cooking time, and also keeps fruits with high water content juicy after grilling. You can also add ice, or juice from a couple of lemons or limes.
Step 3
Fire up the grill according to the model instructions. Set it on medium and allow it to heat up. Moisten a clean, folded towel with cooking oil and sweep over the grill surface with the cloth.
Step 4
Remove the fruit from the water, and put it flat on a tray lined with wax paper. Lightly brush the fruit with cooking oil or melted butter to keep it from sticking to the grill.
Step 5
Place the fruit evenly on the grill, skin side up, with a pair of thongs. Grill for around 8 minutes on each side for fruit cut in halves, and about 5 minutes for fruit cut in slices or quarters. Fruit with high water content tends to shrivel and dry up after a few minutes of heat. It just needs to be seared with grill marks to take on its flavor.
Tips and Warnings
- Small pieces of fruit can be assembled onto skewers and grilled.
Things You'll Need
- Cooking oil
- Tongs
- Chef knife
- Grilling tray
- Wax paper
- Grill
- Grill brush
- Clean cloth
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