Grilled Fruit with Cinnamon Vanilla Yogurt
I love serving grilled fruit in the summer: it's full of flavor and easy to cook. The secret is in the timing, so start with the fruits that take longest: firm ones like apple, for instance. Medium cooking time for tender fruits, such as bananas, mangos, and papayas. End with quick-cooking fruits, which often contain a lot of water: pineapple, peaches, pears. For a tropical touch, flambé with dark rum just before serving.
I love serving grilled fruit in the summer: it's full of flavor and easy to cook. The secret is in the timing, so start with the fruits that take longest: firm ones like apple, for instance. Medium cooking time for tender fruits, such as bananas, mangos, and papayas. End with quick-cooking fruits, which often contain a lot of water: pineapple, peaches, pears. For a tropical touch, flambé with dark rum just before serving.
- Carbohydrate 16.0201621081706 g
- Cholesterol 34.178125 mg
- Fat 12.4644327682939 g
- Fiber 0.628718069282049 g
- Protein 3.39650822188699 g
- Saturated Fat 7.90154449596357 g
- Serving Size 1 1 Serving (136g)
- Sodium 126.301111009017 mg
- Sugar 15.3914440388886 g
- Trans Fat 0.857999595093387 g
- Calories 187 calories
Step-by-step
- Oil the grill well to keep the fruit from sticking.
- Cut the fruit into large slices or wedges; brush with the marinade.
- Cook the fruit over low heat and not directly over the flame, turning occasionally. Watch carefully: the cooking time is quite short. You want the fruit cooked but not falling apart or mushy. Remove when tender and caramelised.
- Grilled fruit can be served on its own or with a yogurt sauce. To make the sauce, combine all the ingredients and refrigerate until needed.
Placing fresh fruit directly over high flames creates scorched exteriors and raw centers. Direct heat destroys delicate sugars before the interior warms through. Successful grilling requires setting up a two-zone fire. Coals should bank to one side of the grill grate. Dense produce like apples and firm pears require indirect heat for up to twelve minutes. Softer items like bananas cook in under four minutes. Brushing pieces with a mixture of melted butter, lime juice, and honey promotes surface caramelization. Butter provides milk solids that brown rapidly when exposed to ambient heat. Acid from lime juice cuts through the natural sweetness of condensing sugars. Oiling the grates thoroughly prevents delicate flesh from tearing during the turn. A well-oiled steel bar leaves dark char marks without sticking. Removing fruit at the precise moment of surface softening ensures structural integrity. Overcooked wedges collapse into mush. Leftover grilled pieces store safely in a sealed container for two days. Chilled leftovers fold easily into morning oatmeal or morning parfaits. Blending cold yogurt with brown sugar, vanilla, and ground cinnamon yields a contrasting temperature element. Cinnamon contains volatile oils that release aroma compounds when paired with cold dairy fats. Low-fat plain yogurt provides enough acidity to balance the rich butter glaze on the warm fruit. Whisk the sauce thirty minutes prior to serving to hydrate the ground spices fully.
