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Grilled Fruit for the 4th of July
Posted on by Paula Gallagher
Nothing says summer like firing up the grill on the 4th of July. But grilling isn't just for meat, veggies and tofu. Grilled fruits are great! High heat from the barbecue caramelizes fruits’ natural sugars, making them melt-in-your-mouth juicy. Here are 10 fruit options that will make you put the steaks away!
Greek watermelon: Slice into triangles and remove seeds. Brush fruit with olive oil. Barbecue both sides until grill marks form. Sprinkle with crumbled feta and chopped Kalamata olives.
Smoky Southwestern avocado: Halve and pit an avocado. Brush with lemon juice and olive oil, then sprinkle with ground cumin. Barbecue, cut-side down, until grill marks form. Fill with salsa.
Balsamic plums: Halve and pit plums. Drizzle with oil and grill until warm. Boil balsamic vinegar until thick and syrupy. Drizzle over plums and sprinkle with fresh lemon balm leaves.
Summer pineapple: Brush pineapple wedges with melted butter and pinches of cinnamon and nutmeg. Grill until warm. Drizzle with honey.
Lively lemon-lime wedges: Brush lemon and lime wedges with oil and sprinkle with pinches of cayenne, salt, and granulated sugar. Grill until lightly charred. Squeeze over barbecued shrimp, pork or chicken.
Grilled crustless apple pie: Lightly brush apple wedges with melted butter and grill until soft. Drizzle with blue agave nectar and sprinkle with generous pinches of ground ginger and cinnamon.
Grilled strawberry salad: Wash and hull berries, then lightly roll in maple sugar. Thread onto skewers. Barbecue until grill marks form, and then remove from skewers. Toss with baby spinach, toasted almonds and your favorite vinaigrette.
Blackberry bruschetta: Fill a 9-inch pie plate with blackberries and drizzle with a little orange juice. Cover plate tightly with foil. Barbecue over medium heat until berries are warm and saucy. To check for doneness, carefully lift corner of foil. Spread slices of grilled baguette with soft ricotta cheese; spoon berry sauce over the top and garnish with fresh mint.
Spicy peaches ’n cream: Halve and pit peaches. Brush with olive oil and sprinkle with pinches of hot curry powder. Barbecue on both sides until grill marks form. Fill with yogurt stirred with raisins and chopped fresh mint.
Spanish figs: Slice figs in half and brush with oil. Grill until soft. Top with thin shavings of Manchego cheese. Finish with a dollop of quince jam.
Photo from here, with thanks.
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