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Basics
may 29, 2021

Grilled Stone Fruit

As pyramids of cherries, apricots and plums appear at the markets, it’s time to get grilling! High heat enhances the sweet-tart quality we cherish in these fruits, caramelizing the sugars with the bonus of a smoky char. We relish being able to cook every part of our meal on the grill, from salad to dessert. If you’re new to grilling fruit or are looking for a little inspiration, here are some guidelines and ideas for you:
Choose ripe but firm fruits that will hold up to the heat. Halve the apricots, nectarines, peaches or plums (cherries, too, if you have a grill basket), and remove the pits. If the fruits are large, cut them into wedges. Leave apricots in halves. Toss with a little olive oil or vinaigrette of your choice. Heat a grill pan or grill and sear the fruits until they are warm, with charred marks from the grill.
5 Ideas for Using Grilled Stone Fruit
  • Well hello, cheese platter! Save those lovely dried fruits and crisp apples and pears for other seasons. Grilled stone fruits are a terrific match for a wide range of cheeses, from Foggy Morning to your favorite blue.
  • Wrap peach or nectarine wedges in paper-thin slices of prosciutto. Grill, then drizzle with a little balsamic. Pass the appetizer tray and watch them disappear.
  • Grill red onion wedges and a habanero chile alongside the fruit for salsa. Give them a rough chop, spritz with lime then shower with flaky salt and a flurry of mint, basil or cilantro leaves. Serve with chips or any grilled protein or veggies.
  • Serve a platter of just-grilled fruits next to a bowl of super-chilled fruit straight from the fridge. The contrasting temperatures make a simple but memorable dessert.
  • Grill some apricots and some green beans, too, and assemble a company-worthy salad! Chef Frances will show you how in our upcoming Celebrate Summer Produce workshop on June 26.
We’d love to see what you’re doing with grilled fruits! Share your creations at #TCKatHome or send us an email.