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Grilled Fruit


Use this versatile recipe when you’ve got a bounty of summer fruit. You can use fresh peaches, nectarines, plums and pineapple chunks, or any combination of fruit you wish. No other ingredients required.



•  Vegetable oil

•  Peaches, nectarines or plums

•  1 pineapple

•  Thick banana slices and grapes



1.  To make this delicious treat, oil your grill rack with a paper towel dampened with vegetable oil. Then prepare the fruit: Cut peaches, nectarines or plums in half and pit them. You can use the halves or cut them into chunks. Core pineapple, peel it and then slice it into chunks. (Or use fresh pineapple that’s already been peeled and cored, available in the produce section.) Larger fruit can be placed on the grill racks, but smaller fruit, such as thick banana slices and grapes, should be threaded onto bamboo or metal skewers. Grill until the fruit is just lightly marked and warmed through. Try serving it, still warm, over ice cream-yum!


All You

JULY 2005


Source: MyRecipes




Grilled Stone Fruit Antipasto Plate


Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can’t find pluots, double up on peaches or plums.

Yield: 8 servings




•  1 tablespoon brown sugar

•  3 tablespoons white balsamic vinegar

•  2 tablespoons extravirgin olive oil

•  2 tablespoons fresh lime juice

•  2 teaspoons vanilla extract

•  1/4 teaspoon freshly ground black pepper

•  1/8 teaspoon salt

•  1/8 teaspoon hot sauce


•  1 pound firm black plums, halved and pitted

•  1 pound firm peaches, halved and pitted

•  1/2 pound firm nectarines, halved and pitted

•  1/2 pound firm pluots, halved and pitted

•  Cooking spray

•  Mint sprigs (optional)



1.  Prepare grill.

2.  To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.

3.  To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.


Richard Ruben, Cooking Light

JUNE 2003


Source: CookingLight