Fruit Prep Grilling Time (In minutes)
Apples, sliced Peel (or not), slice 1/4 to 1/2 inch thick 3 to 5
Apples, halved Halve lengthwise and core 10 to 12
Apples, whole Hollow out core, stuff with sweet filling Indirect heat. 40 to 60
Apricots Halve and pit 6 to 8
Bananas, pealed Use slightly firm fruit cut into 2- to 3-inch lengths, skewer 4 to 6
Bananas, unpeeled Use slightly firm fruit halve lengthwise, grin cut-side down 3 to 4
Figs, sliced Halve lengthwise 2 to 3
Figs, whole Skewer through side 6 to 8
Grapefruit Halve crosswise, grill cut-side down 3 to 5
Grapes Leave whole, skewer only if necessary 2 to 3
Lemons Cut into wedges or slice 1/4 inch thick 2 to 3
Limes Cut into wedges or slice 1/4 inch thick 2 to 3
Mangoes, sliced Peel, pit and slice 1/2 inch thick 6 to 8
Mangoes, whole Leave whole, peel and mash cooked fruit 8 to 10
Nectarines Halve and pit 6 to 8
Oranges Halve crosswise and grill cut-side down, or section and skewer the sections 3 to 5
Papayas, sliced Peel, scoop out seeds, and slice 1/2 inch thick 6 to 8
Papayas, halved Halve lengthwise, scoop out seeds, eat from skin when cooked 8 to 10
Peaches Halve and pit 6 to 8
Pears, halved Halve lengthwise and core 10 to 12
Pears, whole Hollow out core, stuff with sweet filling Indirect heat, 40 to 60
Pineapples Cut into rings or wedges 6 to 8
Plantains, unpeeled Use very ripe (black) fruit, cut into 2- to 3-Inch lengths 10 to 12
Plums Halve and pit 4 to 6
   

This entry was posted on Monday, February 4th, 2013 at 1:37 pm and is filed under Mastering Fruit, Dessert, Dough BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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