If you are like most people in western NY, you probably couldn’t help but use your grill this past weekend. Finally warm weather! What did you make? We ended up with a real smorgasbord on Sunday afternoon. Everything from steaks, burgers, chicken for this week’s salads and pineapple!
I’d always wanted to try grilling pineapple, because it just looks so pretty in those magazine pictures. This weekend I gave it a try and I was not disappointed. I was also given an awesome tip at a birthday party for the grilled pineapple and I’m glad I tried it. Erin suggested sprinkling the pineapple with brown sugar before grilling it, oh my god was it amazing! ❤ I really haven’t grilled many fruits, so I decided to think about other fruits that are out there which I’d like to grill, and then I wanted to find recipes to go along with them. So I’m making a nice little list of fruit grilling recipes you can try this week. I hope you’ll try at least one and share what you made in the comments below.
Peaches! I still remember seeing the chefs grill peaches for dessert when I worked at Beaver Hollow Conference Center in my teens. I was just a prep-cook/mostly a dishwasher, but I did get to help with the grilling of the fruit and I certainly helped with the eating of the leftovers 🙂 This recipe comes from Bobby Flay, so it is sure to be a good one!
Grilled Peaches with Cinnamon Sugar Butter
Prep time: 10 min. Cook time: 5 min. Makes 4 servings
1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons granulated sugar
4 ripe peaches, halved and pitted
Mint leaves, for garnish
In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Watermelon! Grilled watermelon salad? I mean come on, that sounds awesome and pretty! Here’s a recipe from Claire Robinson that I hope you’ll enjoy or try.
Prep time: 15 min. Cook time: 15 min. Makes 4 servings
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled,
Fresh finely cracked black pepper
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick. (Tip from me: You can buy them cut like this at the store. By it by pound and it’s often cheaper than buying the whole watermelon, plus: less work!)
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
Pineapple! Already mentioned above, but I wanted to include this mouthwatering recipe! This recipe comes from epicurious. I thought it only fitting to add in a recipe with some rum in it!
Prep time: 20 min. Cook time: 30 min. Serves 4 (I know that’s a long time, but this recipe sounded awesome!)
- 1/2 cup sweetened flaked coconut
- 1 (3 1/2-to 4-pounds) pineapple, peeled
- 1/2 cup packed dark brown sugar
- 1/4 cup dark rum
- 2 teaspoons curry powder
- 1 tablespoon fresh lime juice
- Possible accompaniment: vanilla ice cream 🙂
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
I came across other fruits that you can grill (of course really you can grill whatever fruit you’d like). Pears, apples, strawberries and bananas all seem like popular choices. Add some cinnamon, sugar, and apparently vodka really brings out the flavor in fruit. Try adding pineapple to your kabobs this weekend or that grilled watermelon might be the perfect addition to a salad. Whichever you choose to try, I hope that you’ll share the outcome in the comments below! Maybe even a link to a good recipe you tried.