Featured Recipe
Grilled Mixed Fruit Platter
By Kate
"
Fruits grilled over charcoal heat, caramelizing natural sugars, taking smoky edges. An alternative to plain raw fruit. Utilizes a water half-melon for moisture retention during grilling. Pineapple slow-cooked under foil first to soften fibers, then seared for browning. Banana grilled unpeeled to avoid mush, turning sweet-nutty flavor. Orange zesty and warm, mango tender yet firm, all revealing grill marks and aroma. No nuts, dairy, eggs, gluten. Can swap melon for papaya or pear to shift textures while keeping balance. Minimal added sugar but option for fruit syrup drizzle. Method highlights maintaining temp zones and careful turning to avoid charring.
"
Prep:
15 min
Cook:
Total:
Serves:
6 servings
grilling
vegan
summer
Introduction
Grilling fruit turns routine into something smoky, sticky, aromatic—different. Not just tossing raw slices; applying heat draws sugars out, chars tiny edges, yielding texture contrast. Most common mistake? Too hot too soon. Fruit burns before softening. Another pitfall: not prepping with zones on grill. Slow cooking pineapple first breaks down tough fibers so fruit doesn’t dry out or burn when seared later. Bananas grilled in skin avoid turning gluey mush, instead develop sweet nuttiness beneath slight char. Melon grilled unpeeled holds moisture while picking up smoky notes. Orange needs peeling gently to remove bitterness but not lose juices that drip and sizzle, enriching smoky flavor. Mango as is, slightly firm but tender; don’t let overcook. Trick is watching textures visually and tactilely, not just timing—firmness, slight give, shrunk edges, aroma. The platter honors each fruit’s personality, layering sweet, smoky, tart, refreshing in bites.
Ingredients
About the ingredients
Pineapple choice: ripe but firm. Overripe means too mushy after grilling; under ripe burns without softening. Papaya is a good stand-in; softer to start but sweet and similar size. Watermelon skin left on traps moisture and keeps flesh from drying or shrinking too fast—a common downfall grilling melon halves fully exposed. Cantaloupe yields denser results with similar method. Orange should be peeled carefully with a sharp knife or filleted skin off to remove bitter pith which can overpower flavor if charred. Mango must be firm enough to hold shape but ripe enough to taste sweet. Banana selection important; not overripe but slightly green prevents limp mush, still plenty sweet after grilling. Neutral oil works; avocado oil or light olive acceptable. Heavier oils may add unwanted flavors. Syrup drizzle optional but balances grilled sugar with acidity or berry depth. Substitute syrup with honey if not vegan. Always oil grates to avoid fruit tearing or sticking—a hands-on, time-saving step.
Method
Technique Tips
Start grill early to set proper heat zones—crucial for controlling cooking intensity. Pineapple slow cooked on indirect low heat softens tough core fibers without charring external sugars. Wrapping in foil locks moisture, steam court helps breakdown without drying out. Flip halfway for even softness; listen for faint sizzle through foil as guide. While pineapple softens, prep grill grates with oil—prevents sticking for high-sugar fruits like banana. Banana grilled in skin keeps flesh intact, adds subtle roasted nuttiness, avoid peeling before otherwise slips through grates and burns quickly. High direct heat finishes grilling all fruits to build grill marks and caramelization. Turn fruits every 2 minutes for even char and avoiding flare-ups from dripping sugars causing bitterness. Remove and cool slightly to set juices before cutting—warm but not hot. Helps keep presentation clean, flavors balanced. Clean grill shortly after to avoid hardened sticky mess.
Chef's Notes
- 💡 Watch your grill zones. Hot side for searing, cool side for slow cooking. Vital for soft fruits. Too hot? They burn before cooking through.
- 💡 Foil wrapping soft fruits like pineapple is key. Keeps moisture locked in. Roast first, then sear. Listen for that sizzle. It's the hint of sweetness.
- 💡 Bananas? Keep them in their skins. Prevents mushy endings. Sweetness develops under char. Don’t rush; turn them just enough for even cooking.
- 💡 Identify firmness for mango and pineapple. Ripe but not mushy, else they’ll collapse under heat. Thicker slices maintain shape better.
- 💡 Remember to oil your grates. Essential for sticky fruits. Skipping that step? You risk tearing your beautifully grilled fruits.
