Spotlight Magazine
Barbecued Fruit
Grilling or barbecuing fruit is a lovely way
to bring out its natural sweetness. You
can use your own favourite fruits: mango,
apricots and bananas also work well.
To cook the fruit
Rub the bars of a clean grill, barbecue or
griddle pan with a little vegetable oil. Make
sure it’s really hot.
Serves 6
Lightly drop the fruit chunks on to the bars
and let them cook for a few minutes.
Different fruits cook at different speeds
so keep lifting the pieces with tongs and
checking underneath
Ingredients
For the fruit kebabs
1 Pineapple
4 Peaches or nectarines
Small punnet of strawberries
Vegetable oil
For the sauce
A large knob of butter
Zest from half an orange and juice from
one whole orange.
3 Tbsp runny honey
2 Cloves
1 Cinnamon stick
Method
Stand the pineapple on its flat base, and
use a knife to trim down the sides, cutting
off all the skin. Cut out any remaining
woody bits
When the fruit is soft, remove it from
the heat. A little charring is fine and
characteristic of barbecued food.
To Serve
Transfer all the cooked fruit to a bowl and
pour the warm syrup over.
Toss everything together until nicely
coated.
Divide the fruit between six plates. Serve
immediately with vanilla ice cream or
natural yoghurt.
Cut into quarters lengthways then carefully
cut off and discard the core from each
quarter. This leaves the lovely sweet flesh.
Chop the pineapple into nice chunks.
Halve the peaches or nectarines and
discard the stones, then cut into large
chunks
Pick the leaves off the strawberries and
leave whole.
To make the sauce
Melt the knob of butter in a pan over a
medium heat
Finely chop half the orange zest, add it to
the pan, then add the juice.
Add the honey, cloves and cinnamon stick.
Warm through for 2 to 3 minutes, stirring
occasionally, then remove the cloves and
cinnamon stick
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