Wednesday, July 2, 2014

BBQ Fruit

Fruit that is barbecued has the most delicious flavor. It is intense, and often cause's the fruit to taste even juicier. As you grill it, the juices start to bubble to the surface, this is making it extra sweet and delicious. Barbecued fruit at the end of your meal is even a great way end. It ends the same way it started around the barbecue.

However, not all fruit are suitable for barbecuing, and some fruit taste better then others, so its important to know your fruits.

Fresh fruits suitable for barbecuing –- a recommended serving portion of fruit is approximately, 5 to 7 oz per person:

Pome fruits: apples, quinces, pears (being fibrous, these can withstand longer cooking times); in wedges, slices or halves

Stone fruits: nectarines, peaches, apricots, plums and cherries, etc. (wooden skewers, as in shish-kebabs, can prevent smaller pieces falling through the grate)

Melons (preferably ones just approaching ripeness), and watermelons are especially good cut into large "steak" slices

Tropical fruits, such as pineapple (the number one choice), carambolas, papaya, mangoes and so forth

Some berries –- strawberries are very good, but be aware that most berries break down when barbecued

Tinned fruits aside from tinned pineapple (drained and patted dry) are not really ideal, unless they're wrapped in foil

Citrus fruits are not always ideal; you're better off using citrus juice as a sauce option, although kumquats can grill well

Although soft and delicate, peeled banana can barbecue well, if it is cut in small portions and threaded onto a skewer, or barbecued whole in the skin (this is often done with chocolate drops pressed through the skin into the flesh of the banana).

A baste – a baste made from spices such as cinnamon, nutmeg or allspice (to taste) is recommended. To make it, mix your choice of spices from the suggested ones in 2 or 3 tablespoons of melted butter or orange juice. Apply to the fruit as needed.

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