Grilled Fruit Desert.
How about a quick, easy and delicious desert? Grilled Fruit? Yes, fruit is perfect for the grill because it is so easy to prepare, just clean slice core and cook. All fruits are made up of water and sugar. By grilling fruit you can concentrate the flavors by caramelizing the natural sugars. Fresh fruit is healthy and simple, the fruits sweet flavors are enhanced further by placing the fruit over a fire. And all of this takes about 15 minutes!
Fruits like apples, pears, and pineapples that are naturally hard are the simplest to prepare as well as holding their shape and texture while cooking. Pick fresh firm fruit, you will want a fruit that is solid enough to hold together and maintain its texture on the grill. Your softer fruits like peaches, nectarines, plums and mango’s take more care to prepare and will become soft and mushy if overcooked. Take your time cooking the softer kinds of fruit. 
I choose Pineapple, Mango and Nectarines for my grill. Two soft fruits and a firm one, that meant paying close attention to the grill. I had to cut the Mango in wedges because the pit is so large. The Pineapple and Nectarine was a simple prep. I oiled my grill and placed the Pineapple over the center heat and the Nectarines and Mango around the cooler edges.
Depending on your heat and the height of the grill, your cooking time will be about 8 minutes per side.
The first flip produced those beautiful grill marks everyone wants to see. The Pineapple was an easy flip, soft fruit is a challenge and my Mango and Nectarines were up to that challenge. I should of had a spatula handy, my tongs tended to squeeze just a bit to much. I had to get my fingers in there to help with the flip, no damage done to the fruit and my fingers survived. Another 8 minutes on this side and I was ready to serve!
Tip: Chill your fruit in ice water for 30 minutes just before grilling.
The final result were fantastic! Grilled to perfection, the juices were sweet and bold. I added some Vanilla Ice Cream and Caramel topping to produce a fast delicious desert.
You can try some other variations also:
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Marinade your fruit in spiced water.
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Make fruit kabobs.
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Baste with spice butter. Cinnamon, ginger, etc.
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A mixture of rum, brown sugar, cinnamon and nutmeg make a delicious marinade.
Here are a couple of recipes from Recipe Goldmine to try:
Cherry-Honey Grilled Pineapple recipe
4 slices fresh pineapple
1 1/2 tablespoons honey
2 tablespoons cherry brandy
1 teaspoon lemon juice
To marinate, combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour.
Heat grill to medium heat and lightly oil grate.
Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.
Grilled Paradise recipe
Glaze:
3/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 slices fresh pineapple, about 1/2 inch thick each
1 teaspoon cracked dried green peppercorns or
cracked black peppercorns
4 scoops vanilla ice cream
To make the glaze: In small saucepan combine the glaze ingredients and whisk until smooth. Bring to boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.
Season both sides of the pineapple slices with the peppercorns. Grill over indirect medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time.
Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.
Makes 4 servings
Skewered Cantaloupe recipe
4 servings
1 medium cantaloupe
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves
Heat grill for medium heat.
Thread the cantaloupe chunks onto 4 skewers.
In a small saucepan, heat butter or margarine with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
Lightly oil grate. Place skewers on heated grill. Cook for 4 to 6 minutes, turning to cook all sides. Serve with remaining sauce on the side.
“Get out of the kitchen! Light the fire! Start cooking outdoors”
Potjiekos is a South African dish which is basically a meat and/or vegetable stew cooked in a 3 legged cast iron pot over an outdoor fire. The word ‘potjiekos’ is an Afrikaans word (one of the languages spoken in South Africa) which directly translated means ‘pot food’ and is pronounced “poy-key-cos”. 
