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Fire Up the Grill for Smoked Fruit

Written by Contributor. Posted in Featured

Published on June 22, 2020 with No Comments

As summer grilling season sets in, Americans grab their tongs to take advantage of backyard barbecue opportunities.

In addition to classic cookout fare like ribs, steak, chicken, burgers and hot dogs, the experts at Dole recommend giving fruits and vegetables a shot on the grill to bring out new tastes and ways to enjoy everyday favorites. For example, many barbecue enthusiasts know about grilling corn, asparagus, Brussels sprouts, onions, zucchini and artichokes, but consider trying cauliflower, portobello mushrooms, yellow-black plantains and even pineapple on the grill this summer.

In fact, this recipe for Smoked Hasselback Pineapple with Spiced Turkey Chorizo and Onion provides an easy way to make grilled fruit a fun addition to your backyard barbecue.

For other flavorful ideas, try grilled Romaine lettuce for a delightfully smoky salad or side dish, or skewer peeled and sliced bananas, chicken, shrimp and veggies for a tropical kebab. You can even throw an unpeeled banana on the grill for a uniquely caramelized dessert.

Visit dole.com for more summer grilling recipes featuring fresh fruits and vegetables.

Smoked Hasselback Pineapple with Spiced Turkey Chorizo and Onion

Total time: 2 hours

Servings: 4

4 cups favorite wood chips

water

1 pound 93% lean ground turkey breast

1 small DOLE® Red Onion, diced

2  tablespoons olive oil

2   teaspoons fresh thyme leaves

2 teaspoons smoked paprika

1  teaspoon ancho chile powder

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1  large Dole Pineapple, top on, peeled and halved lengthwise

chopped fresh cilantro, for garnish (optional)

In large bowl, cover wood chips with water; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat.

In medium bowl, stir turkey, onion, oil, thyme, paprika, chile powder, cumin and salt.

Drain wood chips; place 2 cups in foil boat or pie tin and place on hot grill rack over lit side of grill (place chips directly on coals for charcoal grill). Place pineapple halves, flat side down, on cutting board; cut crosswise slices into pineapple halves, about 1/2 inch apart, cutting only 3/4 of the way through. Place medium bowl upside down; one at a time, place pineapple halves, flat side down, over bowl to separate slits. Fill slits with turkey mixture.

Place pineapple halves, flat side down, on hot grill rack over unlit side of grill; cover and cook 1 hour, 45 minutes, or until turkey mixture is golden brown and internal temperature reaches 170 F, rotating once and adding remaining chips halfway through cooking.

Transfer pineapple halves to cutting board; cut crosswise in half. Serve pineapple garnished with cilantro, if desired.

Source: Family Features

Grilled Fruit Kabobs

This summer, add grilled fruits kabobs to your barbecue spread.

When you grill fruit, the natural sugars in the fruit caramelize over the heat and bring out the sweet flavor of the fruit. In the summer, the most popular dessert tend to be fresh fruits. So when invited to a barbecue, take skewered fruit on a wooden stick. When everyone is done with grilling the main meal, slap some skewers on the grill for the sweet taste of grilled fruit to cap off the meal.

Most people are skeptical. Why would you grill fruit? It sounds weird, right? But once you try it, you’ll realize it’s actually a sweet and healthydessert that actually tastes great. And the great part is that it only takes a couple minutes on the grill and you’re done! Serve it with some yogurt or a scoop of ice cream, and all that skepticism from your grilling audience will vanish.

For grilled fruit kabobs, you can use strawberries, cantaloupe, pineapples and bananas.

You can pretty much use any fruits you like or any in season. Switch it up and test out how different fruits work together. Also try using apples, mangoes, peaches, watermelon and pears. This is more of an idea than a recipe, so have fun with it.

You can drizzle them with maple syrup and spray some coconut oil on them before placing on the grill. But you don’t even need to do that. There’s plenty for sugar and flavor naturally!

This grilled fruit kabobs recipe is a healthy way to switch up eating fruit for your kids. And kids will pretty much eat anything on a stick. If you’re looking for a new way to serve fruit this summer, these grilled fruit kabobs are it. No utensils needed. Just your favorite fruit, some skewers and a grill. Easy to make and even easier to clean up.

Grilled Fruit Kabobs

This summer, add grilled fruits kabobs to your barbecue spread.

When you grill fruit, the natural sugars in the fruit caramelize over the heat and bring out the sweet flavor of the fruit. In the summer, the most popular dessert tend to be fresh fruits. So when invited to a barbecue, take skewered fruit on a wooden stick. When everyone is done with grilling the main meal, slap some skewers on the grill for the sweet taste of grilled fruit to cap off the meal.

Most people are skeptical. Why would you grill fruit? It sounds weird, right? But once you try it, you’ll realize it’s actually a sweet and healthydessert that actually tastes great. And the great part is that it only takes a couple minutes on the grill and you’re done! Serve it with some yogurt or a scoop of ice cream, and all that skepticism from your grilling audience will vanish.

For grilled fruit kabobs, you can use strawberries, cantaloupe, pineapples and bananas.

You can pretty much use any fruits you like or any in season. Switch it up and test out how different fruits work together. Also try using apples, mangoes, peaches, watermelon and pears. This is more of an idea than a recipe, so have fun with it.

You can drizzle them with maple syrup and spray some coconut oil on them before placing on the grill. But you don’t even need to do that. There’s plenty for sugar and flavor naturally!

This grilled fruit kabobs recipe is a healthy way to switch up eating fruit for your kids. And kids will pretty much eat anything on a stick. If you’re looking for a new way to serve fruit this summer, these grilled fruit kabobs are it. No utensils needed. Just your favorite fruit, some skewers and a grill. Easy to make and even easier to clean up.

Tips For Making Grilled Fruit Kabobs

  • If you’re using wooden or bamboo skewers, check for splinters on the skewers. If you see any, you can remove them by rolling two of them together in your hands or rubbing them over each other, as if you are sharpening a knife.
  • To avoid burning the wooden or bamboo skewers, make sure to soak them in water for at least 20 minutes. This keeps them moist and typically reduces the chance of them burning on the grill.
  • Large chunks of fruit work best for grilling. But you can also skewer smaller fruits like grapes and blueberries. Just be sure to secure them well so they don’t fall through the grill grates.
  • Before grilling, make sure the cooking grates are clean. You don’t want that your fruit to taste like hot dogs.

 

Patience is key. The particular joy of grilled fruit comes from the caramelization of the sugars, and that takes time. While it might seem like a great idea to just toss slices on alongside the protein, you’ll just end up with hot, charred fruit. For larger, heftier fruit, wait until after you’ve pulled the mains and sides off the fire, thoroughly oil the grate, and place the halves, slices, and skewered (make sure to soak those skewers) chunks over the slightly cooler coals, or a flame that’s been lowered to medium-high, between 350°F and 450°F. Then close the lid. The all-over heat will allow those gorgeous flavors to develop while the face-down side can pick up some slow sear from the metal. For particularly thick fruit, like peaches, plums, pineapple, sturdy melon, and apples, flip it over after a few minutes to make sure that the fruit gets cooked without burning on one side.

Use the top rack. If you’re working with more delicate slices, cherries, or berries, move the whole operation to the top rack if you have one, or in a perforated grill basket or sheet—even a foil pouch or boat if that’s how you’re rolling. The lid still goes down, but you’ll need to check more frequently.

 

 

 

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