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Grilled Fruits on Serving Dish
About Our Grilled Fruit Plate: We grilled a delicious plate of fruits and sugared pecans for dessert. Our favorites included: sweet cherries, green and red grapes, apricots, peaches, and slices of French Melon. I added a finishing touch of chunks of smoked cheese, which were delicious. The biggest surprise was how juicy sweet cherries are on the grill. They taste like a sweet cherry wine so we even served them in fancy wine glasses. Have some fun and quick sear some of your own fruit favorites on the grill.
Veggies and fruits have less protein and fat than meat, more water, and more carbohydrates. Grilling enhances their flavors, reduces some bitterness, converts carbohydrates to sugar, caramelizes sugars, breaks down indigestible woody compounds, releases nutrients, and kills microbes.
Grilled Pineapple and Grilled Peppers
French Mellon Slices, Peaches and Apricots Near Completion of Grilling Process
French Melon – Preheat the barbecue to about 325°F. Place the slices directly on the hot grill, brush with the maple-lemon mixture, and cook just long enough to get good grill marks on the bottom side. Turn and brush again with the honey-lemon. Remove the slices from the grill after 2 to 3 minutes. Before serving, brush fruit with remaining maple lemon mixture.
pdf for Copy of Recipe – Grilled Fruits
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