With summer around the corner, a backyard barbecue makes for a great celebration. When dessert rolls around, however, skip the usual cakes, cookies, and pies. Instead, try something new – grilled fruit. Summer fruits pack an array of health-boosting compounds: Berries are rich in anthocyanins, peaches and nectarines pack carotenoids and vitamin C, and melons provide compounds that may boost recovery from tough workouts and ease muscle soreness.By taking advantage of summer’s sweet bounty of fruit (and forgoing a more complicated dessert), you not only add runner-friendly nutrients to your meal but also save time and money. Here’s what you need to know to get grilling.
Pick the right fruit: Select firm but ripe fruit. Best choices include plums, nectarines, peaches, apricots, figs, pineapple, and pears. Delicate fruits, like raspberries, won’t survive on the grill.
Do your prep: Wash fruit in running water and dry before grilling. Cut fruit in half (remove pits if necessary), or cut into large chunks. Skewering works well for smaller pieces, such as strawberries or cherries.
Set the heat: Grill fruits over lower heat or on coals that are dying down. Start grilling when the main meal is served and let the fruit slow cook over the fire.
Season it right: Sprinkle one side of the fruit with cinnamon and a drizzle of honey. Or appeal to chocolate lovers by placing a small square of dark chocolate in the center of a pear, plum, peach, or nectarine half during the last few minutes of grilling for a melt-in-your mouth treat.
Take a “hands off” approach: If you don’t want to stand over the grill while the fruit cooks, wrap a collection of fruit pieces in foil with flavourings (nutmeg, cinnamon, vanilla) and place the foil package directly into coal ambers or the grill grates for a delicious steamed fruit compote.
