Grilled Fruits


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


Howard & Ruth Milstein share tips on grilling fruit, and wine pairings, on Big Blend Radio.

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 the cut side facing up for 5-6 minutes or in your skillet over a medium flame until 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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