In addition to enhancing fruit’s natural sweetness, grilling locks in flavor and limits nutrient loss sometimes caused by cooking fruit. the caramelization also adds flavor to the fruit. In most cases, it’s best to grill fruit with the skin on. cut into large chunks or wedges. Or use a grill basket, cast-iron pan or foil pouch. Grilled fruit is great with pork chops and chicken. Use it to top salads or ice cream. Or eat it as a dessert, topped with granola and honey or sprinkled with cinnamon.

Grilling Guide

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Just about any firm, ripe fruit can be grilled. Grill larger fruits directly, and small fruits like strawberries on a skewer or in a pan or grill basket. Set grill for medium to medium–high heat, between 350°F and 400°F.

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Preheat the grill for 10 minutes, then scrape grate clean. Coat the grate with a neutral cooking oil that stands up to heat, such as safflower or grape-seed oil. Leaving the skin on, brush fruit with the same oil. Dense fruits like pineapple need more time on the grill than softer fruits. Alternately, close the grill lid to increase temperature and speed cooking. Test a piece of fruit; it is done when it is hot in the middle.

How to Grill Fruit

3 Ways to Use Grilled Fruit

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Grilled Fruit Flatbread

Hardy and delicious, this flatbread will put a smile on everyone’s face. Grilled flatbread is spread with apricot jam and topped with fresh mozzarella, Gorgonzola crumbles, grilled plums and pancetta for sweet-savory excitement.

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How to Store Grilled Fruit

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Refrigerate grilled fruit leftovers in an airtight food container and eat them within 3 or 4 days. Grilled fruit does not freeze well, but you can chop it into small bits and use as a relish-like condiment on burgers and sandwiches. Or add it to fruit smoothies.