Grilled fruit is a delicious summertime treat. After being on the heat, the fruit caramelizes and becomes even sweeter. Don’t have an outside grill? Don’t worry, a grill pan works great too. Fruit is so versatile in its grilling variations, it is fun to experiment and give different versions a try.
For this recipe, we have soaked watermelon, honeydew melon, cantaloupe, pineapple, and strawberries in coconut water to enhance the sweetness of the fruit. Once grilled, we sprinkled them with a little toasted coconut for the best-grilled fruit skewers. With a little creativity most any fruit can be grilled, but there are a few tips to know.
Tips for Grilling Fruit
- Make sure the grill is completely clean before grilling.
- When grilling fruit, it isn’t necessary to oil your fruit unless you intend it for a savory dish. It’s best to spray the grill or foil that the fruit will be cooked on.
- Use a neutral or mild oil or cooking spray, like coconut oil, avocado oil, or safflower oil.
- Coconut oil is great for medium-low to medium heat.
- Avocado and safflower oils are good for medium-high heat.
- The fruit should be firm and not overripe.
- Fruit, like melon, strawberries, and apples, are best grilled at medium to medium-low heat
- Citrus, pineapple, and stone fruits should be grilled at medium to medium-high heat.
- Depending on the fruit, it can be placed directly on the grill, cooked on aluminum foil, or placed on skewers to grill.
Ingredients
- 12 cubes seedless watermelon, cut into 1 1/2 inch cubes
- 12 cubes honeydew melon, cut into 1 1/2 inch cubes
- 12 cubes cantaloupe, cut into 1 1/2 inch cubes
- 12 cubes pineapple, cut into 1 1/2 inch cubes
- 12 strawberries, about 1 1/2 inches each
- 2 bottles coconut water (33.8 oz each); enough to cover the fruit
- 1/2 cup sweetened flaked coconut
- 6 – 8 wooden skewers
Instructions
1. Soak fruit in a bowl of coconut water for about 10 minutes. Coconut water should just cover the fruit. The fruit will float a little. Soak wooden skewers in tap water for about 10 minutes to prevent burning.
2. Toast coconut in a pan over medium-low heat for 3 to 5 minutes until it’s lightly toasted. Remove from heat and set aside.
3. Thread an assortment of fruit on skewers.
4. Heat the grill pan on medium heat on your stove or set your grill pan on your outdoor grill for more of a smoky flavor. Let it preheat for about 5 minutes. Then spray with coconut cooking spray.
5. Set the skewers on the grill pan. Cook for 3 to 5 minutes on two sides.
6. Remove the skewers from the grill and place them onto a serving tray. Sprinkle with toasted coconut.
7. Serve warm. Click here to save this recipe to your Recipe Box.
