Magic Happens When Fruit Meets Flame

Here are some Summerhill Market Secrets on how to get that perfect grill glow on your fruit before Summer's end.

Grilled fruit is equally delectable in sweet and savoury dishes and the possibilities of how to serve it are endless.  Think peaches with pork chops; grilled chicken and mango; seared bananas for dessert; charred pineapple slaw with a sizzling steak and more.

Here are some Summerhill Market Secrets on how to get that perfect grill glow on your fruit.  It all starts with the prep…

1 Brush fruit with a neutral oil that can stand up to high heat (safflower or grape-seed oil); melted unsalted butter or clarified butter works well too

2. Try to keep fruit in as large sized pieces as possible (halves, circular shapes, large chunks etc); the bigger they are, the less chance the fruit will have of breaking up and disintegrating in the heat

3. Grill fruit on high heat for 3 minutes without disturbing it (do NOT disturb) to get the perfect sear and those coveted grill marks.

4. Flip and then cook for one to three minutes more

5. Use skewers for smaller fruits to keep them from falling between the grates or getting too much heat in certain areas.

6. If you’re grilling citrus fruits (lemons, limes, grapefruits), sugar-coat the rinds before you place them on the heat. The sugar will give a caramelized finish to the rinds and help prevent sticking.

7. Don’t waste the grilled fruit juice. Capture the run-off in a baking pan and use it for sauces, gazpacho, salad dressing and juices.



What is the best fruit for the grill?

Pretty much any fruit works great on the grill as long as it’s not too soft or ripe.  We love peaches, mangoes, pineapples, pears, avocados, tomatoes, bananas and figs.  But, again, you want to test the firmness.


What is the best way to slice and dice it?

Keep it in as large sized pieces as you can.  Cut the fruit into large pieces or chunks.  Full slices and wheels will help the fruit maintain it’s structure.  Remember, fruit is fragile and once it hits the heat, you don’t want it to turn to mush.


How hot should the grill be?

A hot grill minimizes sticking.  So pre-heat it for at least 10 minutes and make sure you grease it well before laying down the fruit.  If the fruit sticks, you will end up with a pile of dry mush.  The higher the heat, and the more oiled up it is, the better the fruit will grill.  Use a neutral tasting oil though to avoid any unpleasant flavours.


Do you always need to oil up the fruit before hand?

If you’re making a dessert, no.  You can also try unsalted butter.  If you don’t care about that perfect sear, you don’t need to worry about using oil either.  Oiling the fruit works best for savoury recipes like a fruit salsa.


How can you keep citrus fruit from sticking to a grill?

Add sugar to the rinds.  This will caramelize the peels and keep them from sticking.  Note: grilled citrus makes for a picture-perfect pitcher of lemonade


Do fruits take different times to sear?

Yes!  Like anything, denser fruits take longer to grill.  So, for example, pineapple will take more time to sear than peaches or citrus.  You can always close the lid to speed up the process.


How do you know when grilled fruit is done?

Take a sample slice and if it’s hot in the middle, it’s done.  Although, in some cases, certain recipes simply call for grill marks on the fruit.  So it’s really up to you!


We’ve got plenty of great fruit options in store as well as grill oils.

Angie Smith

Angie Smith

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