Fire up the grill - but don't forget to bring the fruit basket. Push the steaks aside and barbeque your fruit.
Fire up the grill—but don’t forget to bring the fruit basket.
Push the steaks aside and let summer fruit sizzle. High heat from the barbeque caramelizes fruits’ natural sugars, turning them meltingly juicy.
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.
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 Toddy
Brush pineapple wedges with melted butter and pinches of cinnamon and nutmeg. Grill until warm. Drizzle with honey and a shot of brandy or orange-flavoured liqueur.
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. Finish with a dollop of light sour cream.
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 favourite vinaigrette.
Fill a 9 in (23 cm) 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 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 yogourt stirred with raisins and chopped fresh mint.
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.