It used to be that whenever my veggies and critters came off the grill, I would see all the lovely charcoal that remained and would hang my head in shame for letting all that perfectly good heat go to waste. Now every time I grill I make sure I have some fruit prepped to harness the coals’ last gleaming.
By the time dinner’s done, the fruit is soft with a bit of char — perfect for topping with ice cream or sorbet or perhaps a drizzling of grappa syrup. (That’s another post.) Here are a few of my favorite fruits for fire:
- Grapefruit, halved and seared, then turned cut side up and sprinkled with sugar and salt
- Peaches, not too ripe, halved, pit removed
- Pineapples, skin on, cut into long wedges
- Mangoes, meaty cheeks only
- Bananas, whole in the peel (make slits to allow steam to escape)
- Honeydew melon, chunks can be skewered or long slices can be grilled.
Brush or spray all fruits with a bit of neutral oil (I prefer canola) to prevent sticking, and to aid browning.
Cooking times vary, but I usually sear the cut sides over direct heat while I’m standing there, then turn the pieces cut side up, set them off direct heat and leave them until the fire dies down. The sweeter the fruit the more I like to let it char … ah, contrast. Bigger hunks may profit from application of the lid to trap extra heat. In this case, however, the effect may be more like baking than grilling.