Monday, August 15, 2011

Grilled Fruit

Grilled fruit adds a surprising and tasty twist to backyard grilling. Here are some examples, starting first with our own SteakPerfection Grilled Fruit Kabob Recipe.


This is our SteakPerfection Grilled Fruit Recipe. We credit the recipes shown below and have taken many of their ideas to develop our own unique recipe, which makes 6 servings.

  • 1/4 cup bourbon
  • 2 sticks butter, softened
  • 1/2 cup light brown sugar, packed firmly
  • 2 lemons, juiced
  • 1/2 cup water
  • 1 lb of beef tenderloin, cut into 1-inch chunks
  • 3 firm nectarines, pitted and cut into 4 slices each
  • 3 firm pears, pitted and cut into 4 slices each
  • 3 firm peaches, pitted and cut into 4 slices each
  • 3 firm plums, pitted and cut into 4 slices each
  • 6 apricots, halved
  • 12 bamboo skewers (12" each)
  • 3 tablespoons honey or light corn syrup, warmed
  • Soak bamboo skewers in water until ready to use.
  • Start a mesquite lump charcoal grill for 750 at grill level.
  • Put the bourbon into a saucepan over medium-high heat and bring it to a boil.
  • Boil for 1 minute to burn off the alcohol.
  • Add the butter, brown sugar, lemon juice, and water.
  • Bring to a boil whisking until all the sugar is dissolved.
  • Simmer for 5 minutes.
  • Let cool to thicken for 10 minutes.
  • Trim pork tenderloins and cut into 1" pieces.
  • Remove pits from fruit and cut each piece of fruit as noted.
  • Into a large bowl, place the fruit and glaze, and toss to coat.
  • Beginning and ending with fruit, thread the bamboo skewers with the fruit and tenderloin pieces, alternating with the meat and a different fruit.
  • Place the skewers on the grill, and grill uncovered for 8-10 minutes, until the tenderloin is rare or medium rare.
  • Turn the skewers every two minutes.
  • Remove from grill, place on a rack and let rest 5 minutes.
  • Move to a platter and serve.

Here's a Grilled Fruit Kabobs Recipe, which yields 6 servings.

  • 1/2 fresh pineapple, trimmed and cut into 1-inch chunks
  • 3 medium nectarines, cut into 1-inch chunks
  • 3 medium pears, cut into 1-inch chunks
  • 3 medium peaches, cut into 1-inch chunks
  • 3 to 4 medium plums, cut into 1-inch chunks
  • 10 apricots, halved
  • 3 tablespoons honey or light corn syrup, warmed
  • Thread fruit alternately onto metal or soaked wooden skewers.
  • Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often.
  • Brush with honey or corn syrup during the last minute of grilling time.

Here's Another Grilled Fruit Kabobs Recipe, which yields 12 skewers.

  • 1/2 cup margarine
  • 1/4 cup honey
  • 3 fresh peaches, pitted and quartered
  • 3 fresh plums, pitted and quartered
  • 3 bananas, cut into 4 pieces each
  • 12 strawberries, hulled
  • 12 skewers
  • Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
  • Melt the margarine and honey together in a small saucepan over medium heat.
  • Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
  • Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer.
  • Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
  • Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes.
  • Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Here is Sandra Lee's recipe for Grilled Fruit Kabobs.

Another recipe features Grilled Fruit Kabobs on Sugar-Cane Skewers.

Paula Deen has a recipe for Grilled Fruit with a Bourbon Glaze.

Pauls Deen also has a recipe that combines chunks of Grilled Pork Tenderloin and Fruit Kabobs.


Here's a recipe for Grilled Fruit Salad with Honey-Yogurt Dressing, which yields 4 servings.

  • 1 pineapple, cored and sliced into 8 rings
  • 2 plums, cored and each cut into 8 wedges
  • Vegetable oil, for brushing fruit
  • 3/4 cup plain Greek yogurt
  • 1/4 cup honey
  • 1 tablespoon finely chopped mint leaves
  • 1/4 cup pine nuts, toasted
  • Preheat grill to medium.
  • Lightly brush fruit with oil and place on the grill.
  • Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes.
  • Remove to a plate.
  • Meanwhile, in a medium bowl whisk together yogurt, honey and mint.
  • Place 2 rings and 4 wedges on each plate and drizzle with dressing.
  • Garnish with pine nuts

Here's another Grilled Fruit Salad Recipe, which yields 4 servings.

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