Have you tried grilling fruit? The intense heat of the grill adds a caramelised texture to most fruits, also adding sweetness and a more pronounced flavour profile. Just about any fruits can go on the grill as long as they are fairly firm and not overripe. The perfect pairing, we feel, is a quality homemade granita. These are a synch to make, and can be prepared quickly. Here our a few of our favourite grilled fruit suggestions for the spring and summer season.

Palm Sugar Vanilla Caramel

1 cup palm sugar, grated
¼ cup cold water
1 tsp vanilla bean paste

Method

1. In a small heavy-based saucepan add all ingredients and bring to a simmer over a medium heat.

2. Reduce heat to a low flame and allow the mixture to simmer for 4-5 minutes allowing it to reduce and reach a golden caramel sauce consistency.

3. Remove from heat and allow to cool.

Lemon and Lime Granita

200g caster sugar
550ml cold water
Juice and zest of 2 lemons
Juice and zest of 2 limes

Method

1. In a medium saucepan bring sugar and water to a simmer over a medium heat, stirring until sugar has dissolved

2. Remove from heat and allow to cool slightly.

3. Add lemon and lime juice and zest and stir through.

4. When completely cooled, pour into a shallow container and place in the freezer.

5. Every few hours remove from freezer and with a fork scrape lightly to create frozen lemon-lime ice crystals, mixing them into the remaining liquid; return to the freezer and continue this step every few hours until all liquid has formed ice crystals.

Grilled Pineapple and Mango

Fresh cut mango cheeks
Fresh cut pineapple quarters
Fresh mint sprigs to serve

Method

1. Over a moderately hot BBQ grill
(or griddle pan indoors) grill the fruit to create bar-marks (char-grill markings) – cook for about 2-3 minutes.

2. Remove from BBQ immediately.

To Serve

Arrange the grilled pineapple and mango on a serving dish, top with fresh sprigs of mint and finish with a generous drizzle of palm sugar vanilla caramel. Serve with a side of lemon and lime granita balls.



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