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.