Who does this? Which fruits? Any specific tips?
I grill some pineapple each summer but looking to expand my horizons. TIA to the folks who can really cook.
Not fruit, but I’ve had grilled artichoke in CA restos a few times–really delicious. It’s done with OO and spices, but I haven’t seen a recipe–you can probably find one online. I suspect the trick is to cook it just enough so it’s done but not dried out.
Cantaloupe is a favorite of mine - baste wedges with a glaze of melted butter and a bit of brown sugar, grill for 5 mins or so. Surprisingly, orange halves are good too, using the same sort of glaze to keep 'em from sticking to the grill. They get an interesting smokey, spicy flavor that for some reason reminds me of Christmas.
Artichoke is fantastic off the grill, but I find it works best if I split it first and extract the choke, then parcook it before finishing on the grill.
Grilled Peaches / Nectarines / Mangos are to DIE for. More of a starch but Bananas / Plantains as well.
I put my mangoes in whole when I’m grilling/smoking. I just cook them until they’re soft or start leaking, that’s how you know they’re done.
Grilled artichokes are great too.
I haven’t really tried much else, it will be interesting to see what ideas folks have.
Grilled apples with a bourbon caramel sauce
Grilled pears coated with walnut oil and brown sugar
Peaches, pears and apples work great. I just put a little brown sugar on the cut part to carmelise…and let them cool off. They make a nice platter for a crowd…
Peaches, nectarines, apricots, pineapple, figs, and yes, we’ve tried watermelon too. Becca makes a tasty appetizer with bacon-wrapped grilled peaches and has made a steak salad with grilled nectarines. I like grilled figs with prosciutto or serrano ham. I can see where grilled mangoes would be good.
The ones I’ve had were split lengthwise. Don’t know if they were parcooked.
I’ve grilled watermelon with finely grinded black pepper on them. Delicious.
I have grilled all the fruit mentioned above with the exception of watermelon. Peaches, nectarines and pineapple are what I do most often.
I, too, grill artichokes. I cook them through, however, then split and clean, then olive oil and salt and pepper, then to the grill.
This isn’t grilled but is a FANTASTIC side for grilled meats:
http://www.wineexpo.com/index.php?option=com_content&view=article&id=407&Itemid=300
Scroll down to "Gonna stay home and grill all weekend? Try this amazing side dish courtesy of our friend, journalist, ex-Owsley roommate and culinary curator, Charles Perry:
Curried WATERMELON!!!"
Roberto–I’m absolutely going to try this!
And as someone else said–try grilled watermelon with black pepper