Forum: cooking.stackexchange.com
Tags: <grilling><fruit>
Title: I would like to try grilling fruit - any suggestions?
Question: I had a catered lunch the other day that had grilled fruit (apples, pineapples) it was great and I wanted to try it at home.  Are there any tips as far as preparation or what to glaze them with or basic techniques?

Answers:
sents: text: Usually I cut a peach in half, put a bit of salt and honey on the non skinned end, and grill it (cavity down) for a minute or two then rotate it to get good grill marks.
text: I then add a scoop of ice cream in the cavity and sprinkle with cut fresh mint.
text: Another fruit I like grilled are apricots, although really put them on for 20 seconds or so.
text: My rule of thumb is that, if it's a harder fruit then it can be grilled, and usually it can only be grilled on the non-skin side.
answer_details: author: cooking.stackexchange.com/users/87/dassouki
score: 10
sents: text: Further to grilled pineapple.
text: I like to quarter it and then marinate it in a bit of rum (1 oz), a bit of lime juice (1-2 tbsp) and then generously sprinkle some brown sugar over it.
text: Garnish with mint.
answer_details: author: cooking.stackexchange.com/users/79/Nathan Koop
score: 6
sents: text: I love grilled pineapple myself...
text: You can put it on skewers, and marinate it, or you can just throw slices straight on the grill.
text: Any kind of sweet marinade will do fine.
text: Brush it with butter and brown sugar, and throw it on a jerk chicken sammich in lieu of a tomato.
text: Plantains are great grilled:
text: don't let the banana appearance fool you, they're tough enough to grill, as long as you don't slice 'em too thin.
text: Brush 'em with a little butter and maybe some sugar if you're doing them as a desert.
answer_details: author: cooking.stackexchange.com/users/218/Satanicpuppy
score: 5
sents: text: I'm a huge fan of grilled mango, and to be honest, I don't really do anything to it at all.
text: Slice it, skewer it, grill it.
text: The taste of a grilled mango slice is so much different than a fresh mango slice, even the picky eaters at my house liked the complexity of flavor when grilled (whether they like fresh mango or not).
text: In my experience, mango can get too charred very fast, so keep an eye on it.
text: I've seen recipes that say to cut cross-hatch marks in them, but in my experience they get too soft too fast when doing this.
text: I generally grill 2-3 minutes per side, with a high flame beneath them.
text: If they're not slightly charred around the edges by this point, I'll give them another minute per side
text: (I leave the skin on so I can use its char level as a gauge).
text: Mango can be tricky to cut, here's a video to get you started if you're not familiar: http://video.about.com/thaifood/Cutting-mangoes.htm
text: I agree with satanicpuppy's pineapple recommendation, I've had them marinated and just plain.
text: The butter/brown sugar combination is awesome!
text: You can also soak them in a good rum first (yum), but be forewarned, when they hit the grill you'll have quite the temporary light show, so place them using long tongs, NOT your hands.
text: I remember once, I had grilled pears at someone's house.
text: From what I remember they were just sliced and grilled, no seasoning or marinade, but I wasn't there when they were prepared so I don't have any specific recommendation there other than to give it a shot - they were delicious!
text: A few recipes suggest soaking the fruits in water or a lemon/water combination for 20 minutes before grilling.
text: The water is supposed to help the fruit stay juicy; the lemon helps it hold color.
text: I have tried the water technique, I didn't notice a huge difference other than I had to wait 20 more minutes to enjoy my fruit!
text: And since I generally grill fruit for myself, I don't really care if the color changes, but it's something to keep in mind if you're grilling for a party.
answer_details: author: cooking.stackexchange.com/users/1236/stephennmcdonald
score: 4
sents: text: I can also recommend grilling pineapple and then adding it to a salsa with onions, lime juice, cilantro, jalapeno.
text: Good stuff.
answer_details: author: cooking.stackexchange.com/users/1393/Michael Natkin
score: 1
sents: text: Bananas!
text: I grill it as 1 piece with the skin on.
text: When the skin gets dark it is ready.
answer_details: author: cooking.stackexchange.com/users/1665/Cleber Goncalves
score: 1

Summary of the answers:
Harder fruit can usually be grilled on the non-skin side, including peach brushed with a bit of salt and honey or mango without any dressing.
Many fruits can be grilled without any glaze.