Grill me some Fruit, and use Peaches please!
2
servings3
minutes5
minutes68
kcal16
g0
mg2
g8
minutesGrilling fruit creates a magical transformation into a sweeter, juicier, smoky-flavored treat. And those grill marks – perfection, right?! Pick a fruit, any fruit and let’s get started: stone fruit (peaches, nectarines, plums, apricots), tropical fruit (pineapple, watermelon, mango, banana, cantaloupe), or whatever fruit that makes you happy (apple, orange, grapefruit, pear, kiwi, fig, avocado).
How best to consume them? Oh so many ways!! Toss grilled apple slices into a salad, add cubes of pineapple to the tofu veggie lineup on a skewer, place chunks of grilled watermelon into gazpacho soup, garnish a mocktail, mix into a cobbler, top with non-dairy ice cream or our Fat-Free Vegan Whipped Cream, or simply consume as-is.
Gimme an example and use peaches please!!
White or yellow? I prefer yellow because the white ones tend to fall apart easier – but both are delish, so use what you have or love! Follow this recipe for any fruit that you plan to use in a dessert, that you’ll pop straight into your mouth, and probably for any fruit that will find its way into a salad.
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Ingredients
2 peaches
1 1/2 tsp melted vegan butter or olive oil
1 1/2 tsp light brown sugar
1/4 tsp cinnamon
4 sprigs mint for garnish
Instructions
- Heat your grill or grill pan (if using the stove) to medium high for 5 minutes, then scrape the grates and spray them with cooking oil.
- Rinse and dry off your fresh peaches. Use a sharp paring knife to slice around each peach through to the pit to cut the peach in half, then hold both sides of the sliced peach and twist in opposite directions to separate the halves. Remove the pit.
- Wisk the melted butter or oil, brown sugar and cinnamon together.
- Brush the cut side of the peaches with the mixture.
- Grill cut-side down for 3-5 minutes, until char marks form. Do not close the cover of the grill.
- Place flesh-side down on a serving platter, top the peach cut surface with a scoop of Fat-Free Vegan Whipped Cream, and garnish with a sprig of mint.
- Serve and Enjoy!
Recipe Video
Notes
- Tips for Grilling Fruit:
1. Choose fruits that are fairly firm and not overripe (otherwise, mush happens).
2. Heat your grill to medium high for at least 10 minutes, then scrape the grates and spray them with cooking oil before laying down the fruit.
3. When you want to use the grilled fruit for a cocktail garnish (e.g., lemon and lime wheels) or a dessert (e.g., the peaches below!), dust the cut side of citrus fruits with granulated sugar before laying them on the grill.
4. If using oil or vegan butter sounds gross (like it does for a drink garnish), then don’t use oil or butter on the fruit, but you’ll still need a spritz of cooking spray on the grill. Otherwise, the fruit gets stuck to the grill grates when the natural sugars melt and caramelize to the surface of the hot grill.
5. Watery fruits want the grill lid OPEN (citrus, watermelon) and denser fruits (pineapple, cantaloupe) do best with the grill lid DOWN.
6. To ensure those sexy grill marks properly form, do NOT sneak a peek of the fruit or move it around for at least 3 minutes.
7. Use tongs for no-mess, easy, and safe flipping. - All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
