The Ultimate Guide To Grilling Fruit On The BBQ
Throw a peach on the barbie! Not quite the catchphrase we know and love, but who says it shouldn’t be?
With so many delicious meat and veg options for a barbecue, you might not have thought about grilling fruit. But, summer’s all about sweet treats, and you deserve it!
So when you’re next buying coal or choosing burger buns, chuck a couple of pineapples, a handful of peaches and a bunch of bananas in your trolley.
Yep, you heard it right. Chucking a piece of fruit on the BBQ caramelises its natural sugar, bringing out flavours that simply don’t exist when you bite into it raw.
There are a few tricks to bear in mind before you turn your BBQ into the Holy Grail of grilled glucose.
Number 1: Don’t throw a peach on the barbie with your prawns.
Treat your fruit with care. Barbecue it separately, with different techniques, depending on size.
For example, cherries and berries benefit from grilling on the top rack. They’re delicate, so keep them extra safe by popping them in a pan or foil parcel.
Give bigger fruit like pineapples and melons a bit longer on either side. Core, slice and give either side a few minutes.
Number 2: Nothing too soggy!
Slightly underripe fruit works best on a barbecue. You don’t want it falling apart on the grates!
Number 3: Top down grilling works best
Grilling with your lid down will intensify those flavours.
Number 4: Get your grill hot and oil it up before you use it.
Give it ten minutes to fire up, then oil the grates with something neutral – canola or sunflower will do the trick.
If you’re going full blown barbie, or just fancy whipping up a different kind of dessert, here are some fruity ideas we love.
Sally’s Grilled Peaches with Rosemary Butter
How gorgeous do these peaches look? Before grilling, paint them in melted butter, a few sprigs of rosemary and muscovado sugar. When they’re covered in goodness, grill on either side for a few minutes, cover in remaining butter and devour.
Martha Stewart’s recipe for grilled pineapple pairs honey and cayenne for a sweet, spicy glaze. Top with coco sorbet for a total mouth melter.
An indulgent recipe if there ever was one – which is why we love it! Fill your bananas with the good stuff, tightly wrap and grill. Easy, delicious.
Barbecued fruit doesn’t necessarily have to be sweet! Give yours a savoury kick with a bitta bacon – just remember to half cook your rashers first.
At the end of your barbecue, roll out these showstopper banana splits for dessert. Your guests will be head over peels!