Ripe peaches, fresh off the grill, bring a touch of sophistication to meeting your daily fruit and vegetables goal, without a lot of extra work. Natural sugars caramelize on the fruit's surface when they're cooked on the grill, enhancing the sweetness and adding texture to the peaches' flesh. Fiber-rich, peaches contribute to your recommended daily intake of vitamins A and C, and have about 40 to 60 calories each. Fresh-picked peaches are available at farmers markets and roadside farm stands beginning in early summer, just in time for the outdoor grilling season. Grilled fresh peaches are a wintertime treat, as well, if your local grocer supplies fruit from southern growers.
Peach-Bowl Style
Step 1
Cut firm, ripe peaches in half and remove the pit. Lift the pit out of freestone-variety peaches with your fingers. For clingstone varieties that remain firmly attached to peaches' flesh, cut the pit out with the tip of a sharp knife.
Step 2
Set the peach halves cut side down on a grill that has been lightly brushed with oil, over medium-high heat. Cook for two to three minutes.
Step 3
Turn the peaches over with tongs and cook the rounded side for three minutes or until the fruit has softened and has light golden-brown grill hash marks. Serve the peach halves cut side up with a small scoop of ice cream or frozen yogurt in the center.
Kebab Style
Step 1
Cut peaches into 1-inch pieces and place in a bowl. Sprinkle lightly with lemon juice and stir gently with a wood spoon.
Step 2
Thread the peach pieces onto bamboo skewers that have been soaked in water to prevent them from burning. Leave at least an inch at both ends of the skewers free of fruit.
Step 3
Place the skewers on the grill over medium heat. Turn the skewered fruit over after two to three minutes. Remove from the grill when the pieces are warmed through and have developed a light brown color on at least one side. Serve as an accompaniment to grilled pork or chicken, or as a dessert.
Double-Sided Grilling
Step 1
Cut peaches in half and remove the pits. Place the peach halves cut side down on a paper towel to prevent sliding. Make half-inch-thick slices with a sharp kitchen knife.
Step 2
Coat the top and bottom of a double-sided electric grill with non-stick cooking spray. Heat the grill for four to five minutes, depending on the grill manufacturers instructions for preheating.
Step 3
Arrange the peach slices across the raised ridges on the bottom of the grill. Lower the top grill lid and allow to cook for three to four minutes. Lift the lid and check a peach slice for color. Remove the peaches if they have developed golden-brown grill markings, or lower the lid and cook another two to three minutes.
Tips and Warnings
- Rub the peaches with a damp kitchen towel to remove the small fibers, also known as peach fuzz, from the outer skin before cutting. Sprinkle peaches with nutmeg, cinnamon, fresh thyme leaves, chopped mint or fresh-ground black pepper before grilling for an alternative flavor profile.
- Do not grill overripe peaches as they will lose their shape and become mushy when they are heated.
Things You'll Need
- Sharp kitchen knife
- Oil
- Barbecue brush
- Tongs
- Small scoop
- Ice cream
- Frozen yogurt
- Paper towel
- Lemon juice
- Wood spoon
- Bamboo skewers
- Non-stick cooking spray
References
- Harvard Medical School Center for Health and The Global Environment: Peach
- Centers for Disease Control and Prevention: Fruit of the Month -- Peaches
- "Nutrition 411"; Grilled Fruit for Dessert; Dieticians of Orange County; Summer 2009
- "Low-Carb, Quick & Easy"; Frances Towner Giedt; 2004
- MayoClinic.com; 5 Healthy Recipes for Fresh Fruit; Mayo Clinic Staff
- University of Nebraska Cooperative Extension; Grilling Fruits and Vegetables on a Double-Sided Grill; Alice Henneman, M.S., R.D.
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