| 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.
