What happens when pineapple, peaches or watermelon briefly meet the flames? Falstaff presents five recipes that prove fruit can do much more than simply serve as dessert – it can become the star of the grill.
Summer is grilling season – anyone can grill meat, but what about grilled fruit? While sausages and steaks still dominate many barbecues, a quiet countertrend is beginning to emerge: fruit on the grill. A short burst of heat transforms familiar fruits into something entirely new – sweeter, more intense and enriched by delicate roasted aromas. From pineapple and peaches to watermelon, one thing becomes clear: the grill can do much more than cook sausages and steaks – fruit, too, delivers a surprising amount of flavour.
As one of the quintessential fruits of summer, watermelon naturally takes centre stage – and, surprisingly, it also performs beautifully on the grill. Why does it work so well over the flames? Because it is firm enough to withstand the heat while gently caramelising at the same time. Its sweetness becomes more pronounced and develops a subtle smoky note. Briefly grilled, its texture changes and its flavour profile becomes truly intriguing.
Stone fruit, incidentally, seems almost made for the grill. It holds its shape and caramelises beautifully in the heat. Peaches, nectarines and apricots become even sweeter while simultaneously developing those characteristic roasted notes. A quick turn on the grill creates a result that is uncomplicated, yet wonderfully summery.
Admittedly, warm – and sometimes even savoury – pineapple is not everyone's cup of tea, as the long-standing debate over pineapple on pizza clearly demonstrates. Fresh from the grill, however, this is precisely where its appeal lies: caramelised sugars meet a lightly smoky note, turning it into a summer highlight with an exotic twist.
Grilled figs are still a rare sight, even though they seem made for the barbecue. Not only because, like other fruits, they caramelise quickly and become even sweeter and more aromatic, but also because their interior turns soft and almost creamy, while the exterior develops delicate roasted notes. The result is a collection of small, uncomplicated explosions of summer flavour.
