Grilled Fruits

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GRILLED FRUITS
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine”.

It’s time to put some fresh fruit on the grill after all that delicious meat. We can use our fruit as a main dish or as a dessert. The aromas and taste of fresh fruit on the barbeque is quite appetizing; especially in the summer months. This is the time when you have an abundance of fresh fruit in the marketplace.

I have chosen a recipe for barbecued fresh fruits. The fruits must be ripe and firm.  A good choice may be peaches, nectarines, strawberries, kiwi, pineapple and blueberries.

You can also broil the fruits in your oven with its cut side facing up for 5-6 minutes or in your skillet over a medium flame until its golden brown. Do not peel the fruit! Makes 8 servings.

8 large peaches
8 large nectarines
4 Kiwis
16 strawberries
1/4 fresh pineapple
½ cup blueberry


Wash the fruit and then peel only the pineapple. Cut the peaches, nectarines, kiwi and pineapples into 1-1/2 inch cubes.
Use a skewer and alternate the fruits for grilling. Set the fruit skewers onto the barbeque grill with the cut side down. Grill the fruit for 5-7 minutes until it turns golden.

Sauce: (if desired)
8 oz. sour cream
4 tablespoons of honey or 3 packs of substitute sugar.


Serve alongside a plate of hard white cheese; blue cheese or feta are good choices. Serve a good, fresh bread and toast.

Ruth Milstein

 

 


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