Fantastic Recipes Using Grilled Peaches, Bananas, and Other Fruit
If you ever find yourself wondering whether or not a particular ingredient can be grilled, we’re here to tell you yes. It’s true for meat, pizza, and even produce. In fact, fruit might be our favorite ingredient of all to cook over the open flames. Grilled peaches, bananas, and just about every other type of sweet produce give a huge dose of flavor to even the simplest dishes. Whether you’re a master at outdoor cookery or just getting started, these grilled fruit recipes are total winners.
1. Grilled Cantaloupe with Prosciutto and Mozzarella
Give a summertime spin to the classic Italian duo of cantaloupe and prosciutto by grilling the melon with this easy recipe from chef Gabrielle Quiñónez Denton, featured on Food & Wine. Grilling the fruit adds a hint of smoky flavor that pairs wonderfully with the salty prosciutto and creamy mozzarella. If you’re feeling extra decadent, substitute burrata cheese. This makes for a phenomenal appetizer as well as a light lunch.
- Extra-virgin olive oil
- 1 (2-pound) cantaloupe, halved, seeded, and cut into 1-inch wedges that have been peeled
- Kosher salt
- 4 ounces thinly sliced prosciutto
- ¾ pound fresh mozzarella, thinly sliced
- Finely chopped parsley
Directions: Preheat a grill to high. Lightly brush grate with oil. Oil melon wedges and season generously with salt and pepper. Grill melon, turning once, until lightly charred, about 5 minutes. Transfer to a platter and top with prosciutto and mozzarella. Garnish with parsley, a large pinch each of salt and pepper, plus a drizzle of oil. Serve.
2. Balsamic Grilled Cherry, Blueberry, Goat Cheese, and Candied Hazelnut Salad
Most cooking supply stores are overflowing with specialty grilling gear, and a lot of it is a complete waste of money. The one exception is a grill basket. This piece of equipment makes it possible to cook even the tiniest pieces of food over the grill. We suggest you put it to use by making this salad featuring charred cherries from Two Peas & Their Pod. You’ll be amazed at how much flavor the cherries pick up after just a few minutes over the grates.
As delicious as the candied hazelnuts are, you can get by without them. Just substitute regular toasted hazelnuts. You can also feel free to make your own dressing. All you need to do is whisk together some balsamic vinegar, salt, pepper, maybe a bit of Dijon mustard, and some olive oil.
- 3 tablespoons brown sugar
- 3 tablespoons hot water
- 1 cup shelled hazelnuts
- 8 to 10 cups mixed salad greens
- 2 cups cherries, pitted and halved
- 2 tablespoons bottled balsamic dressing, plus more
- 1 cup blueberries
- 4 ounces crumbled goat cheese
Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl, whisk brown sugar with hot water. Add nuts and toss to coat. Transfer to a rimmed sheet tray lined with parchment paper or a silpat. Bake until golden and crispy, about 12 to 15 minutes. Let cook, then break apart and coarsely chop.
Preheat grill to medium. In a medium bowl, toss cherries with 2 tablespoons dressing. Transfer to a grill pan and grill until tender, about 5 minutes, occasionally turning with a spatula.
In a large bowl, toss greens, grilled cherries, blueberries, goat cheese, and desired amount of candied nuts to combine. Drizzle with additional dressing, if desired, and serve at once.
3. Spiced Mahimahi with Grilled Pineapple Salsa
You’ve had pineapple salsa, but what about grilled pineapple salsa? This simple tweak gives the already delicious topping even more depth with just a tiny bit more effort. Try it out in this simple fish dish from Williams-Sonoma. You can also substitute another type of fish. Salmon and snapper are both good options.
- ¼ cup ground cumin
- 2 tablespoons sugar
- 1 tablespoons ground coriander
- 1½ teaspoons kosher salt
- 3 tablespoons freshly ground pepper
- ½ fresh pineapple, peeled, cored, and cut into rings
- 1 red onion, thickly sliced
- Olive oil
- 1 jalapeño
- ½ avocado, peeled and diced
- 1 tablespoon finely chopped fresh mint
- Juice of 1 lime
- Kosher salt
- 4 (8-ounce, ½-inch-thick) mahimahi fillets
- 2 tablespoons mayonnaise
Directions: In a small container with a tight-fitting lid, combine all rub ingredients. Cover and shake to combine. Set aside 1 tablespoon, reserving the rest for another use.
Preheat a grill to high and oil the grate. Drizzle pineapple and onion slices with oil and grill along with jalapeño. Cook pineapple and onion, turning once, until nicely charred and heated through, about 8 minutes. Cook jalapeño until charred all over. Transfer all ingredients to a cutting board.
Chop pineapple and onion into pieces and place in a bowl. When chile is cool enough to handle, peel, stem, and seed it, then dice. Add to same bowl along with avocado and mint. Stir to combine, then add lime juice. Season with salt and mix to combine. Set aside.
Brush fish on both sides with mayonnaise. Season evenly with 1 tablespoon rub. Grill over direct heat, turning once, until just opaque and fish flakes easily, about 4 to 6 minutes. Transfer to a platter and serve with pineapple salsa.
4. Grilled Pork Chops with Glazed Peaches
Pork chops pair wonderfully with most types of fruit, and peaches are no exception. If you’re going to be grilling chops anyway, you might as well get a little more use out of the scorching grates by cooking the peaches as well. This method is actually a great use for peaches that aren’t quite perfect because the cooking helps intensify their sweetness. Try it out with this pork dish from The New York Times. It’s easy enough for busy weeknights, but also impressive enough for entertaining.
- 2 tablespoons unsalted butter, melted
- ¼ cup molasses
- Juice of 1 lime
- 4 peaches, halved and pitted
- 1 tablespoon olive oil
- 4 (1½-inch-thick) pork rib or loin chops
- Salt and freshly ground pepper
Directions: Preheat a grill, leaving it about two-thirds full. Combine butter and molasses. Add lime, mix to combine, and set aside. Rub cut sides of peaches with oil.
Season chops and peaches with salt and pepper. When coals are coated in gray ash and fire is hot, cook chops over direct heat. Arrange peaches along edge of coals.
cook for 4 minutes, then flip chops and cook 4 minutes longer. Move chops to cool side of grill, cover with a disposable foil pan and cook until medium, 8 to 10 minutes longer.
When you move chops, flip peaches. During last 2 minutes of cooking, coat peaches with butter mixture. Remove from grill and serve.
5. Grilled Banana Boats with Peanut Butter, Chocolate, and Marshmallows
People either adore banana boats or have no idea what they are. The latter group probably never attended an overnight summer camp, which nearly always involved tossing foil-wrapped bananas with all sorts of goodies over a fire. Whether you’ve enjoyed the delicious banana treat before or not, you’ll want to add these grilled banana boats from Serious Eats to your dessert repertoire. To make things extra fun, set out a topping bar and let everyone build their own.
- 4 ripe bananas
- 1 cup mini marshmallows
- ½ cup chocolate chips
- ½ cup peanut butter chips
Directions: Leaving bananas unpeeled, slice lengthwise, being careful not to cut all the way through. Open pocket and stuff with one-quarter each of peanut butter chips, chocolate chips, and marshmallows. Repeat with remaining ingredients.
Light a chimney filled two-thirds of the way full with charcoal. When covered with ash, pour coals to one side of grill. Set cooking grate in place, cover, and allow to preheat for 5 minutes. Clean and oil grate. Place bananas over cool side of grill, cover, and cook until softened and peels blacken, about 10 to 15 minutes. Remove from grill and let cool for 5 minutes. Serve.
6. Grilled Nectarine Crumble
Crisps and crumbles are fantastic desserts for those with limited baking skills since they eliminate the need to deal with pie dough. To make things even easier, try these mini crumbles from Chowhound. Each nectarine half acts as it’s own individual dessert, so there’s no need to peel or slice the fruit. This recipe includes a mascarpone topping, but feel free to substitute whipped cream or ice cream instead.
- ½ cup mascarpone cheese
- 2 teaspoons sugar
- ½ teaspoon finely grated lemon zest
- ¾ cup cup roasted, salted pecans, finely chopped
- ¼ cup packed dark brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- ¼ cup honey
- 2 tablespoons brandy
- ½ teaspoon vanilla extract
- 6 medium ripe nectarines, halved, and pitted
Directions: Preheat a grill pan or outdoor grill to medium high. Combine mascarpone, sugar, and lemon zest in a small bowl and stir to combine.
Combine pecans, brown sugar, butter, and cinnamon in a medium bowl. Mix and pinch together with your fingers until crumbly. Set aside. Whisk honey, brandy, and vanilla to combine in a small bowl.
Place nectarines on a baking sheet and brush both sides with honey-brandy mixture. Grill cut-side down, covered, until marks appear, about 2 to 3 minutes. Flip nectarines and evenly divide pecan mixture among halves. Cover and cook until nectarines soften and marks appear on second side, about 3 to 4 minutes longer. Remove to a baking sheet and serve with mascarpone topping.
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