Serves: 5
Strawberries:
Pick large, red, firm berries. Double-skewer them to keep them from spinning around when you turn them. Use a wide spatula to loosen them from the grate before turning.
Peaches and nectarines:
Barely ripened fruit is best--make sure the peaches are of the freestone variety.
Pears and apples:
Ripe but firm pears are best--Bartlett pears get too soft. Bosc, Anjou, and other fall-to-winter varieties are great. Same with the traditional baking apples (e.g. Granny Smith, Golden Delicious, Pippin, Gravenstein, Fuji). Grill Granny Smith apples in halves--when they're done, the skins pop right off.
Pineapples:
We love grilled fresh pineapple for lots of reasons. The grill marks add a nice textural contrast to the juicy fruit. And whether you're grilling rings or wedges or chunks, you can enjoy the results in a dessert or as a great complement to pork, chicken, or seafood. But first, be sure you're selecting one that's ripe enough. Color isn't a good indicator because ripe pineapple can vary from gold to green. Some folks contend that if you can easily pluck its center leaves, the pineapple is ripe. But the best ripeness indicator is a sweet pineapple fragrance at the bottom of the fruit. Take your time choosing: Pineapples don't ripen further once picked.
Bananas:
Select firm unblemished bananas with a touch of green at the ends. If they somewhat resist being peeled, they'll stand up better to the heat and tongs.
Figs:
Firm, barely ripe figs are best. If they're too soft, they can stick to the grate.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Fruit On The Grill: Strawberries, Peaches, And Pears, Oh My! recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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