Photo by Belinda Smith-Sullivan
SERVES 6–8
1 peach, halved, pit removed
1 banana, peeled and halved
1 apple, sliced ½-inch thick
Watermelon slices
½ pineapple, peeled, cored and cut into spears
1 plum, halved
Olive oil
Fresh mint, chopped (optional)
Ice cream (optional)
Melted chocolate (optional)
Preheat grill on high. Brush fruit with oil. Reduce heat to medium, and grill over indirect heat, 3–4 minutes per side, until the flesh starts to caramelize (shows prominent grill marks). Remove from grill, and garnish with mint leaves. Serve with ice cream or melted chocolate for dipping, if desired.
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Recipe tips
Grilling essentials:
- Preheat the grill with the lid closed for 15 minutes on the highest temperature setting. This prepares the grate for cooking and loosens any leftover bits of foods and allows them to be removed easily.
- Oil the food, not the grate. The oil on the food will prevent it from sticking. You won’t waste oil, and you avoid a potentially dangerous flare-up.
- Keep the lid closed as much as possible. This keeps the grate hot enough to sear meats; speeds up the cooking time; traps the smokiness that develops when the fat and juices vaporize in the grill; and prevents fire flare-up by limiting oxygen.
- Caramelization or searing meat improves the taste. To develop this flavor, use the right level of heat and resist the temptation to flip your food. It’s the browning process that creates layers of flavors and aromas. So, as a general rule, turn food only once.
- Tame the flame. Flare-ups happen, which is good for searing the surface of what you are cooking. But too many can burn your food. If the flames are getting out of control, move the food over indirect heat temporarily, until they die down. Then move the food back, and remember to keep the lid closed as much as possible.
Direct heat or indirect heat? Use direct heat—when the fire is directly below the food—for small, tender pieces of food that can be cooked in 20 to 25 minutes or less. Examples are steaks, chops, fish fillets, chicken breasts, burgers and hot dogs. Use indirect heat—when the fire is on either side of the food—for larger, tougher foods that require more than 20 minutes of cooking time. Examples are whole chickens, ribs and briskets. More delicate foods like vegetables and fruits are also best cooked using indirect heat, for a shorter period of time.