Now we all know the grill was made for cooking steak, hamburger and other barbeque favorites but have you ever thought about grilling fruits and vegetables? The grill is a great method to cook fruits and vegetables because of how quickly they cook and the unique flavor it incorporates. You can grill almost any fruit or vegetable, so let your creativity flow!
A few key things to remember when grilling fruits or vegetables – Here are our best tips:
1. RIPE BUT NOT TOO RIPE
You want to grill fruit right before you’d normally eat it as is. It should be slightly firm so that it holds up on the grill. The heat caramelizes the sugars in fruit and weakens the structure, so something overripe or mushy will be more likely to fall apart.
2. BIGGER IS BETTER
Cut fruit into large chunks to keep it from falling between the bars of the grill grate. Even if you’re working with a grill pan indoors, you want to go for bigger pieces in order to maintain the structure of the fruit. Bonus tip: if you’re grilling bananas, keep them in the peel to protect the soft texture — the high heat will ensure that they cook through.
3. PICK YOUR FAT
Brush fruit with a high-heat, neutral oil. [Small Amounts] of Melted unsalted butter or clarified butter also works well.
4. DO NOT DISTURB
Grill fruit over high heat for 3 minutes without moving or turning it to get the perfect sear (and coveted grill marks!). Flip and cook for 1 to 3 minutes more.
5. USE THE TOP RACK
If you’re working with more delicate slices, cherries, or berries, move the whole operation to the top rack if you have one, or in a perforated grill basket or sheet—even a foil pouch or boat if that’s how you’re rolling. The lid still goes down, but you’ll need to check more frequently.
So get out outside and start up that grill for some healthy cooking. Have a happy and healthy Memorial Day weekend.
