Easy Summer Cooking with Fruit and Berries on the Grill

by Linda Gabris

Summer is the season for lighter, brighter fare and nothing says light and bright better than a colourful array of grilled fruits. They can be the crowning glory to any indoor or outdoor feast, but don’t stop there. Not only are grilled fruits a luscious dessert — they are perfect for serving as appetizers and side dishes, too.

I discovered the joy of grilled fruits a few years ago when I received a new-fangled indoor electric grill from my kids as a Christmas gift. Since the season’s menu was loaded with heavy-duty traditional foods such as turkey, stuffing, yams, fruitcake and cookies, grilling was the last thing on my mind!

But to assure my kids that I was keen on the idea of grilling food indoors, I enthusiastically set up the grill and, lucky for me, recalled an article that I had read about the healthful benefits of eating naturally sweet, grilled fruits! The goal is to simply use the heat of the grill to turn some of the natural sugar (or added sugar) in the fruit into a caramel-like sweetness that leaves the mouth watering for more.

What a wonderful way to up my family’s intake of fruit which, when I was a kid, grandma always claimed was the number one way to keep the body in good running order and the mind sharp as a pin! Modern day research adds that eating more fruits helps ward off heart disease, stroke, obesity and various types of cancers.

Any fruit – even those high in water content such as watermelon – can be grilled. Greener fruits such as unripe pears or extra firm green apples can benefit from a quick soak in iced lemon water before grilling. This plumps them up by maximizing the liquid contained in the flesh so they remain juicy when cooking. If you wish to soak hard fruits first, put 2 tablespoons of lemon juice in enough ice water to cover fruit and leave for about 15 minutes.

Firm fruits such as apples, pineapples and pears are easier to grill since they hold their shape and texture better than softer fruits such as peaches, plums, mangos and kiwis, which can become mushy if overdone. But the secret to deliciously grilled softer fruits is simple — treat them to a very quick stint on the grill, with just enough time to spur the sugars to react to the heat and for the grill to leave its imprint!

When choosing fruits for grilling try to select those that are very fresh and firm or even a little on the green side. Summer is the perfect season to focus on the 100-Mile Diet, which revolves around eating organic, locally grown foods harvested from within a hundred mile radius of your own home.

You can keep the grill loaded all summer long, starting with the season’s earliest offerings of sweet, tame strawberries, and eating your way through to summer blueberries and the last of the autumn plums, apples and other tree fruits from orchards within your reach.

Many fruits such as apples, plums, peaches, pears and apricots are extra easy to prepare for grilling. Just cut in half, remove the cores or stones, cut to desired size, and they are ready to hit the heat. Once fruits are cut and exposed to air, the flesh can turn brown quickly and nutrients can be lost so unless soaking in cold lemon water, do not cut fruits until you are ready to grill them.

I prefer to leave the skins on for two reasons: one is to cash in on all the nutrients the fruits have to offer; and two is that leaving the skins on softer fruits such as peaches, apricots and plums helps the fruits hold their shape better during cooking. Of course, wash the fruits well if you intend on serving them with the skins on as some folks like me can’t resist eating skins and all.

Halved fruit and larger pieces can be placed directly on the grill. Whole tame strawberries can be placed on the grill if large enough. If not, they can be threaded on skewers or done in a special barbecue accessory called a grill basket. Blueberries and raspberries can also be grilled in a grill basket. The hot luscious berries make a mouthwatering dessert when swirled into creamy smooth yogurt. Or try sweet juicy raspberries drizzled over grilled chicken and plump tart blueberries over steak or chops for an enlivening burst of flavour.

Bamboo skewers are loads of fun to work with and whether you’re skewering up an appetizer or loading up a dessert stick, no two creations ever have to be the same! It’s a dining adventure to skewer up other bites of food such as seafood, chicken or lean beef, as well as vegetables, along with assorted fruit pieces for far-out appetizers or dinner kebabs that everyone loves.

For instance, I often pair up prawns with sweet red peppers and pineapple chunks on a skewer and baste with melted butter to which I’ve added a squirt of lemon juice. Or combine tender chunks of chicken breast with honey melon balls and zucchini, and baste with melted butter to which ground cumin has been added to kick-start the taste buds. The options are endless.

Fruit kebabs are always a big hit at backyard barbecue parties, especially if you let everyone skewer up and grill their own artistic creations. After the main course is over, I bring out an assortment of fruits and a tumbler of soaked bamboo skewers and let guests assemble their own dessert kebabs for the grill. Apple wedges, quartered oranges and kiwis, whole tame strawberries, banana chunks, halved plums, pineapple wedges and pear chunks are just a few picks that make a delicious assembly on the skewer.

I also put out a dish of basting sauce and several brushes. A simple basting sauce can be made by blending  melted butter mixed with enough honey or maple syrup to sweeten and spice it up with ground cinnamon, grated nutmeg, powdered ginger or whatever you desire. Unused sauce can be stored in the fridge for next time around. You don’t need the basting sauce but it adds an extra boost of spicy sweetness to the fruits.

When grilling fruits, especially those intended for dessert, always start with a very clean rack. If possible, it is best to have a special rack that can be saved just for cooking fruits on as you do not want the delicate flavour of the fruits to pick up a hint of meat, fish, onion or garlic from your last cookout. If you are grilling fruits skewered alternatively with meats or seafood, then it is fine if flavours mingle. Otherwise, ensure that racks are very clean.

Grill fruits over medium heat. The electric grill is excellent for cooking fruit as the heat is easier to control than charcoal and various other types of grills. If you are using coals that are starting to die down, place the fruits toward the outer edges of the grate as heat may be too intense and fruits can burn.

To prevent fruits from sticking, spray cooking racks with non-stick food spray or lightly oil with vegetable oil.  Olive oil can be used, but keep in mind that it is a little richer in flavour than vegetable oil and may overpower the taste of more delicate flavoured fruits.

For adult occasions, fruit soaked in in port, sherry, rum or brandy leaves a lasting impression. If fruit is infused just right with enough alcohol, you can make a grand flambé presentation on the grill. If soaking fruit in alcohol, you may wish to poke the fruit full of holes with a fork, which will help it to absorb more of the soak. One of my favourite fruits done in this method is pears soaked in sweet, thick Hungarian Pear liquor.

Fresh herbs are excellent for garnishing grilled fruits. I like mint and lavender with fruits that are being served as dessert. Basil and thyme are good on fruits that accompany poultry, beef or other meats. And dill, lemon thyme and parsley are ideal herbs to go with fish and seafood.

Fruits are naturally sweet so they do not need additional sugar. But if you wish to enhance their sweetness without using a butter-base basting sauce, a very light sweep of maple syrup or honey adds a pleasant glaze and a wonderful hint of woodland sweetness, especially to tart fruits such as pineapple and oranges, as does a dusting of brown sugar. But be careful as sugar tends to burn easily. (See sugar alternatives below.)

Below are some fun, easy recipes for appetizers, side-dishes and desserts — one very special one that really takes the cake! Once you break ground, you’ll discover hundreds of ways to enjoy grilled fruits all year round.

Grilled Strawberry Kebabs

These are so easy and so good. Yes, they do call for sugar but not a whole heck of a lot!

white sugar*
ground cinnamon
whole tame strawberries with stems on
Rum in a spray bottle

Mix enough sugar with cinnamon to taste in a salt shaker to lightly coat the amount of berries you wish to grill — let’s say about ¼ cup sugar and 1 teaspoon of cinnamon. Thread strawberries from head to toe onto bamboo skewers that have been soaked in cold water for one hour to prevent wood from catching fire during grilling. Lay loaded skewers on waxed paper and spray with rum or water, rotating until all sides have been misted. Sprinkle evenly with the sugar mixture, coating all sides of the berries. Let stand on the paper twenty minutes or until sugar is set. Grill about two minutes, turning until caramelized on all sides. If you’ve mixed more sugar than needed, it can be saved for next time around. Excess rum in the spray bottle can be returned to the decanter.

* As alternatives to white sugar, try organic cane sugar which is similar in taste and texture to refined sugar. Or try a new product on the market called coconut sweetener, which is made from pure coconut sap, manufactured by Coco Natura (available at The Big Carrot).

Grilled Pear and Blue Cheese Appetizer

Here is a fast and easy gourmet appetizer that everyone loves, a great way to kick-off a backyard barbecue. If you are not a lover of blue cheese, use feta, softened cream cheese or other cheese of choice in place of blue cheese. Serve with crusty bread and white wine for toasting the meal. Grilled grapes on the platter add an extra touch of elegance. (Serves 4.)

1 pear  
¼ cup finely crumbled blue cheese
1 Tbsp chopped almonds or nuts of choice

Do not peel the pear. Cut in half lengthwise and scoop out the seeds, leaving a nice little bowl to fill with the cheese. Set pear, skin side down, on grill and cook about two minutes or until it begins to soften. Flip pear halves over and grill until imprints are made and pear is just beginning to soften. Do not let it go mushy, you want it nice and firm. Turn back over and fill centers with the crumbled cheese. Let set on the heat until cheese slightly melts. Sprinkle with nuts. Cut each half into four even pieces, ensuring that each bite of pear has a share of cheese and nuts.

Spiked Granny Apples

Remove cores and slice unpeeled Granny Smith’s or other tart apples crosswise ¼ inch thick. Save end pieces of apples for snacking on. Place in enough iced lemon water to cover. Toss in a cinnamon stick, some whole cloves, and a cracked nutmeg pod. Let stand about 15 minutes. Drain and pat dry with paper towels. Place apple rings on grill and cook one to two minutes per side, basting with sauce, if desired. If using the backyard charcoal grill, toss the spent cinnamon stick, cloves and nutmeg pod onto the coals for more intense flavour and aroma. These luscious apple rings can be served with a drizzle of yogurt or fruit syrup for dessert, or serve them as a side dish with grilled pork or chicken.

Grilled Oranges

Grilled oranges are juicy and delightfully wonderful to bite into while hot and dripping with sweetness. Cut unpeeled oranges crosswise into ¼ inch slices. Place on the grill. Cook about one minute and flip over. Brush with basting sauce, if you desire a little extra sweetness. Oranges are ready when imprints have been made on the undersides.

For dessert, set the orange slices on a dollop of orange ice-cream or sorbet or plain yogurt. The heat from the orange will melt the ice-cream. I eat the rind and all! Grilled orange slices are wonderful topping for grilled poultry, lamb, meats or seafood, in which case I lightly sprinkle with ground cumin or a dash of cayenne upon serving. Grilled lemon and lime slices are excellent garnish for grilled fish and seafood. Add them to the grill during the last minute of cooking.
                
Zappy Grilled Peaches

Cut peaches in half by cutting along the seam, remove stone.  Brush with sweet chili sauce and freshly grated black pepper until lightly glazed. Place cut side up on rack and grill until bottoms are slightly soft. Flip over.  

Grilled Pineapple Spears with Maple-Rum Glaze

Peel pineapple and cut in half, lengthwise. Then cut into fours, remove core, and cut once more into fours. Mix equal parts of rum, maple syrup and melted butter, about 2 tablespoons each, to use as basting sauce. Grill, turning pineapple often and basting with sauce until glazed. Serve as dessert with plain yogurt drizzled over top and scattered with walnuts, if you wish. Or serve these luscious wedges with grilled prawns, seafood or pork chops.

Oriental Mango

Cut mango in half lengthwise, remove pit. Brush with sesame oil and season lightly with 5-Spice seasoning. Place on grill, cut side up, and cook about one minute or until underside begins to soften. Flip over and cook until imprints are made. Sprinkle with soy sauce before serving. This is excellent with grilled seafood and chicken.

Lana’s Grilled Bananas     

My daughter, Lana, was the first in our house to discover that bananas are excellent when grilled. There is a trick, however, to getting them done just right. Here’s how Lana does her bananas: leaving skin on, slice nice firm banana in half lengthwise and then quarter. Place skin side down on grill and cook about two minutes or until it begins to soften. Flip over and cook until imprints are made. They are now ready to wolf down.
The bananas can also be made into a newfangled grilled banana split by topping with chopped grilled pineapple, ice cream, chocolate or fruit syrup, a scatter of nuts and a cherry. This is another one of those desserts that you can put out all the fixings for and let your guests assemble their own — a treat that everyone goes ape over.

Hot and Spicy Kiwi

Cut unpeeled kiwi into slices or quarter if you’d rather. Grill about a minute per side until imprints are made. Sprinkle kiwi slices with cayenne, cumin and a little sea salt.

Glorious Grilled Grapes

Wash large bunches of green or purple grapes and snip with scissors into small bunches. Pat dry with paper towels. Grill, turning often until they start to ‘pop’ and grill marks are set. Serve with soft cheese and bread sticks as appetizer or use the clusters to garnish grilled chicken.

Foolproof Grilled Berries

Berries — such as blueberries and raspberries — are fun to grill. The only secret to dishing up sweet, hot juicy berries is to have a solid, grill-proof container to dump them in. A grilling basket is perfect for this, just make sure the mesh holes are tiny so the berries do not slip through. Dump in the berries, set them on the grill and cook until they start to get bubbly. A couple brushes of basting sauce gives the berries extra sweetness and a bit of gooey gloss. Serve them over ice-cream, yogurt, sorbet or as a drizzle sauce for grilled meats.

Grilled Chicken Satays with Nectarines and Red Onion

This recipe, which combines grilled chicken and fruit, comes to us from Foodland Ontario.

These serve up gorgeously with steamed rice and extra coriander leaves.  Divide into appetizer-sized portions by slicing the grilled satays lengthwise between the double skewers.  Soak the bamboo skewers in water for 30 minutes before using to prevent scorching.

Preparation Time: 20 minutes
Marinating Time: 1 hour
Grilling Time: 10 minutes
(Serves 4 to 6)

½ cup (125ml) low-fat coconut milk
3 cloves Ontario garlic, finely minced
2 tbsp (25ml) fresh coriander, finely minced
2 tbsp (25ml) fish sauce
1 tbsp (15ml) soy sauce
1 tsp (5ml) each, tumeric and ground cumin
1 lime, cut in half
4 boneless, skinless Ontario chicken breasts (about 2lb/1kg)
3 Ontario nectarines, pitted and quartered
1 red onion, quartered and cut into 12 pieces

In medium bowl, combine coconut milk, garlic, coriander, fish sauce, soy sauce, turmeric, cumin and juice of half the lime, reserving other half to slice into wedges for garnish.

Slice each chicken breast evenly into 4 large chunks.  Add to marinade; cover and refrigerate for at least 1 hour or up to 12 hours.

Drain chicken.  Alternately thread 4 pieces chicken, 3 pieces nectarines and 3 pieces red onion onto 2 parallel soaked wooden skewers.  Repeat with remaining ingredients.  Cook on greased grill over medium heat for 10 to 13 minutes, turning once, or until no longer pink inside.  Garnish with lime wedges.

Happy grilling and have a great summer!