The Best Fruits to Throw on the Grill (Plus, How to Cook 'Em)

by Sarah-Jane Bedwell

These days, burgers and dogs are no longer the only stars of the grilling scene. From smoky grilled corn to juicy grilled peaches, tasty meatless options are taking over. But we're particularly into grilling fruit: Grilling caramelizes the natural sugars in fruit and makes them even juicier, creating a perfect guilt-free finish to any summer meal. Try serving them as a side dish or atop grilled fish or meat. Here, three of my favorites.

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* Peaches: These babies are extra sweet thanks to my secret marinade! Combine 1 tbsp of olive oil and 1 tsp agave in a small dish. Brush over the sides of 4 halved and pitted peaches. Grill cut side down until caramelized.

* Pineapple: Grilled pineapple screams summer. For a fun twist, try cutting a ripe pineapple into half inch slices. Then, combine 2 tbsp honey, 1 tsp olive oil, 1 tbsp lime juice and 1 tsp cinnamon in a small dish. Brush the pineapple slices with the marinade, and grill 3 to 5 minute per side.

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* Apples: Apples are great on their own raw, but even more delicious when seared on the grill. Cut apples into quarter-inch slices and drizzle with honey and a pinch of cinnamon. Grill on medium heat for about 6 to 8 minutes per side and enjoy over vanilla ice cream with a few walnuts; or for a full meal, serve with grilled chicken. Delish.

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