Fruit Grilling Tips and Recipes

Photo: Adobe

Fruit has always been a delicious addition to savory salads and meat or seafood meals. And, during the height of grilling season, it’s the perfect time to heat things up by grilling fruit alongside your favorite proteins since the heat caramelizes the natural sugars to elevate its flavor.

For tips on grilling fruit and a variety of recipes to try, I turned to the experts at Dole and the National Watermelon Promotion Board (NWPB).

Pineapple has always been a classic addition to savory and sweet meals, and its firm texture makes it a natural choice for grilling. Grilled pineapple has a balanced smoky sweetness and complements nearly any meal. Plus, you can grill bananas, peaches, and mango to elevate their flavor and use in a variety of main dishes or atop ice cream for a cool treat.

“Watermelon is a surprising delight on the grill, concentrating the sugars along the grill marks for a wonderfully sweet bite that soaks up flavors of seasoning and flavor pairings in marinades,” says Stephanie Barlow, senior director of communications with the NWPB.

Fruit Grilling Tips

Grilling fruit is an art within itself. For best results, the experts at Dole recommend you choose fruits that are firm and just shy of reaching peak ripeness—they withstand the heat of the grill better and offer an even cook.

• Cut fruits into uniform pieces for consistent cooking.
• A light coat of oil on the grill grate or fruit prevents them from sticking.
• Use a gentle medium flame to avoid scorching your sweet treasures.
• Flip fruits during grilling to achieve that perfect char on all sides.
• For small or tender fruits like berries, employ a grill basket or skewers to make them grill-ready.

Keep these tips in mind and then there are many ways to enjoy grilled fruit. Top grilled peaches with Greek yogurt and honey. Try fruit kebabs with strawberries, pineapple, and bananas for a fun snack. Jazz up salads with a smoky twist of grilled fruits. Add fruit to grilled meaty kebabs. Pair grilled watermelon and pineapple with feta cheese and a drizzle of balsamic glaze for a refreshing savory summer side dish, or go sweet with a drizzle or dip of chocolate fudge. Whether you’re hosting a backyard barbecue or just looking for ways to switch up your fruit servings, try your hand at grilling fruit and these recipes to add unexpected flavor.

Blazin’ Fruit Salad

Makes 4 Servings | Recipe courtesy of Dole

2 apricots, pitted and quartered
½ fresh Dole Tropical Gold Pineapple, peeled and cut into 1-inch-thick slices
2 Dole bananas, peeled, and sliced into 2-inch pieces
Juice and zest of 1 small or ½ large lemon
½ cup low-fat plain Greek yogurt
1 tablespoon honey
1 tablespoon fresh basil leaves, minced
1 tablespoon fresh mint leaves, minced

1. Heat grill to high heat.
2. Reduce heat to medium and spray with cooking spray.
3. Add apricots, pineapple, and bananas to the grill and cook for 3 to 4 minutes, or until the fruit has caramelized. Turn each piece of fruit over to brown on the other side, about 3 to 4 minutes.
4. Meanwhile, combine lemon juice, lemon zest, yogurt, and honey in a small bowl. Stir until blended.
5. Remove pineapple from grill and place onto 4 plates. Top pineapple with remaining fruit.
6. Drizzle yogurt dressing over fruit and sprinkle herbs on top.

Grilled Pineapple and Stone Fruit Pistachio Crumble

Makes about 5½ cups, about 4 Servings | Recipe courtesy of Dole

Nonstick cooking spray
¹/₃ cup raw unsalted pistachios
¼ cup oat flour
¼ cup whole wheat flour
2 tablespoons sliced almonds
1 tablespoon coconut sugar
¼ teaspoon kosher salt
2 tablespoons cold buttery spread
1 Dole apricot, pitted and quartered
1 Dole peach, pitted and quartered
1 Dole plum, pitted and quartered
¼ Dole pineapple, peeled, cored, and cut crosswise into 1-inch-thick slices

1. Prepare outdoor grill for direct grilling over medium-high heat. Spray a 13 x 9-inch baking dish with cooking spray.
2. Pulse pistachios, flours, almonds, sugar and salt in a food processor until small crumbs form. Add buttery spread and pulse until pea-size crumbs form. (Makes about 1½ cups.)
3. Spray fruit with cooking spray. Place on hot grill rack, cover, and cook 4 minutes or until grill marks appear, turning once.
4. Transfer fruit to the prepared dish and sprinkle with the pistachio mixture. Place baking dish on hot grill rack, cover, and cook 8 minutes or until pistachio mixture is lightly browned.

Photo: National Watermelon Promotion Board

Grilled Watermelon and Kale Salad

Makes 6 Servings | Courtesy of the National Watermelon Promotion Board

The sweet and smoky grilled watermelon is a great balance to the nutrient-dense and bitter dinosaur kale. –NWPB

For the Salad
1 watermelon, small, cut into 1-inch-thick wedges
1 bunch dinosaur kale
2 cups torn baby kale
Olive oil
Salt and pepper, to taste
6 ounces goat cheese, crumbled
½ cup slivered toasted almonds

For the Dressing
½ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
1 tablespoon honey
Salt and black pepper, to taste

1. Preheat your grill to high. Brush the watermelon with olive oil and season with salt and pepper to taste on both sides. Grill each side for 2 to 3 minutes or until you have nice grill marks. Transfer the watermelon to a large plate and set aside.
2. Remove the stems from the kale and cut the kale into thin (julienne) strips. Place in a large bowl and top with the crumbled goat cheese and the slivered almonds.
3. Whisk the dressing ingredients together in a liquid measuring cup until well combined. Drizzle over the salad and toss to coat.
4. Serve the kale salad with 1 or 2 wedges of the watermelon.

Photo: National Watermelon Promotion Board

Grilled Watermelon and Pork Kebabs

Makes 4 Servings (2 Kebabs each) | Courtesy of the National Watermelon Promotion Board

These kebabs have it all, red, yellow, green, and even orange. Easy and fun to make, the family or company can even build their own kebabs! Serve over brown rice and with a spinach salad to round out this healthy meal. –NWPB

For the Marinade
6 tablespoons brown sugar
6 tablespoons soy sauce
6 tablespoons diced red onion
3 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon ground thyme
Dash pepper, to taste

1 pound boneless, lean pork chop, cut into 1-inch cubes (approximately 38 to 40 pieces)

32 cubes watermelon (1 inch)
16-24 zucchini rounds (½ inch)
16 pineapple chunks (1 inch), fresh or canned
24 yellow and/or orange peppers
Cooking spray

1. Combine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme, and pepper in a mixing bowl. Pour into a zip-top bag and add pork pieces. Seal bag, mix thoroughly, and refrigerate for at least 1 hour, turning bag on occasion.
2. Remove pork from bag and place marinade in a saucepan and bring to a boil for 2 to 3 minutes and reserve for basting during cooking. Thread 5 pork pieces, 4 watermelon cubes, 2 to 3 zucchini rounds, 2 pineapple chunks, and 3 peppers on each of 8 skewers, alternating the order.
3. Heat the grill to medium high.
4. Spray cooking surface and place kebabs on grill. Grill for 12 to 15 minutes, depending on grill heat, or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon.

Editor’s Notes:
• If using wood skewers, soak them in water for about 30 minutes prior to grilling to avoid burning.
• Alternately, place the meat and fruit/veggies on separate skewers to cook and keep an eye on the fruit/veggie skewers as they grill, adjusting time as needed.

Photo: National Watermelon Promotion Board

Grilled Watermelon and Pineapple Skewers

Makes 4 Servings | Courtesy of the National Watermelon Promotion Board

This fondue-inspired dessert recipe will impress and delight your taste buds! –NWPB

12 (1 x 1-inch) fresh watermelon chunks
12 (1 x 1-inch) fresh pineapple chunks
½ cup unrefined granulated sugar
1 tablespoon cinnamon sugar
1 cup warm fudge sauce of choice

1. Alternate 3 of each cube of watermelon and pineapple on skewers and sprinkle the fruit skewers with the unrefined sugar and cinnamon sugar.
2. Grill over medium hot coals or heat on all for sides about 30 seconds per side.
3. Arrange on a platter and drizzle with warm fudge sauce or serve on the side for dipping.

Editor’s Note: If using wood skewers, soak them in water for about 30 minutes prior to grilling to avoid burning.

Hungry for More?

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Photo: Beef, It's What's For Dinner