Fruit and Fire

Grilling caramelizes the sugars in fruits and gives them a complex, smoky flavor. But not all fruit belongs on the grill.

Grilling caramelizes the sugars in fruits and gives them a complex, smoky flavor. But not all fruit belongs on the grill.

Grilling lemons enhances their bright flavor and tempers their tartness. But lemons aren't the only fruit that does well on the grill. Grilling pineapple (first peeled and cut into rounds), peaches (halved, pits removed), and pears (halved and cored) over a medium-hot fire for about four minutes (or until slightly charred and softened) caramelized the sugars in the fruit and gave them a complex, smoky flavor that pairs well with other grilled meats and vegetables. But grilling isn't for every fruit. It's best to use firm-fleshed, even slightly underripe fruits rather than soft-fleshed varieties (such as melons or papaya), which may not hold up to the direct heat of the grill.

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