Grilled Fruits
Happy Labor Day! Even though this holiday marks the end of the summer season, as we know it, I’m ready for fall! We are officially moved into our new home and I am so, so, so excited to be able to celebrate the holiday weekend here in Los Angeles.
When it comes to holidays and celebrations, grilling is almost a necessity. This weekend, I wanted to do something a little different other than the standard burgers and brats. We normally grill some veggies on the side but since I’m still in the summer mode, I’m craving some yummy fruits!
If you haven’t grilled fruit before, get ready to become OB-sessed! Since the grill can reach high temperatures, the sugars in the fruits caramelize which bring out more of the flavor. There are also different ways to marinade and spice up the fruits to bring out their unique tastes.
Spicy Mint Watermelon
Ingredients:
- 1/4 cup honey
- 1/4 cup juice from about 4 limes
- 2 teaspoons cayenne pepper
- 1 teaspoon Kosher salt
- 1 medium watermelon, cut into 1-inch thick wedges
Directions:
- In a small bowl, whisk together honey, lime juice, cayenne pepper, and salt.
- Heat the grill or a grill pan.
- Brush each side of watermelon slices with spicy lime and honey mixture. Place watermelon and grill and cook until grill marks developed, about 2 minutes per side.
- Remove watermelon from grill, sprinkle with mint, and serve.
Cinnamon Pineapple
Ingredients:
- 2 tbsp dark honey
- 1 tsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp ground cinnamon
- 8 pineapple slices, 1/2 inch thick
Directions:
- In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
- Heat the grill or a grill pan.
- Lightly brush the pineapple with the marinade. Grill turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-4 minutes on each side.
- Serve warm.
Balsamic Agave Peaches
Ingredients:
- 1 cup balsamic vinegar
- ¼ cup agave nectar
- 1 tablespoon freshly ground black pepper
- 4 ripe peaches
- 2 tablespoons vegetable, coconut oil, etc.
Directions:
- In a small sauce pan, bring vinegar to a boil and reduce to a simmer. Simmer until reduced by half (15-20 minutes). Remove from heat and add agave and black pepper.
- Cut the peaches in half and remove the pit.
- Heat the grill to medium. Keep glaze warm so it does not harden up.
- Brush each cut side with oil and place cut down on the grill. Grill for about 2 minutes and flip. Brush the cooked tops with the glaze and cook for about two more minutes. Remove to a platter and brush on more of the glaze.
- Serve with extra glaze on the side.
