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Grilling Fruits

Grilling Fruits

Grilled fruit can be a great addition to a meal (like the grilled pears in the salad pictured) or also the star of a tasty dessert.

Tips for grilling all fruits with success:

  • Grilling times are variable for many reasons including grill heat, thickness and overall size of food pieces, where a food is placed on the grill, and personal taste.  So the times in the table below are simply a guide and reflect a medium to medium-high pre-heated grill
  • The best way to tell when fruit is done grilling is when it has grill marks on it and a knife or fork can pierce it easily. 
  • Because fruit cooks fast it's important to keep an eye on the grill.
  • If you are putting food directly on the grates, make sure the grill is clean and oiled.
  • Brush fruit lightly with oil or marinade to prevent sticking.  For a quick marinade, combine vegetable oil, some citrus fruit juice like orange or lemon, and a spice or combination of spices (such as allspice, apple pie spice, basil, cinnamon, cloves, ginger, mint, and/or nutmeg).

Tips for grilling specific fruits

Fruit Photo Grilling tips
Apples Cut in half and take out the core.   Soak for a few minutes in a water and lemon juice bath to help keep the apple moist while grilling.  Grill 6 to 8 minutes per side.
Bananas With bananas still in their peel cut crosswise once to get two pieces.  For smaller grilled pieces then cut lengthwise once to get four pieces.  Grill cut side down until grill marks appear (2 to 4 minutes).  Turn over and grill until the peel starts to come away from the fruit (4 to 5 minutes).
Peach, nectarine and apricots Cut in half and pit.  Grill cut side down 2 to 3 minutes per side.
Pears Cut in half and remove the core.  Grill cut side down 5 to 7 minutes per side.
Pineapple After slicing off the top and bottom and cutting off the rind, slice crosswise (horizontally) into flat circles about 1/2 inch thick.  Cook 3 minutes per side.
Watermelon Cut into 1 inch slices.  Grill for 3 to 4 minutes per side.


Last updated: 01/11/13