Tropical Fruit on the Grill

Today is the first day of spring, and we are looking forward to the local fruits and vegetables that Waterloo Region is famous for.  In the meantime, we are making the most of the tropical fruits that are available in our supermarket by  grilling them to develop a smoky, caramelized sweetness.  Mangoes, pineapples and bananas are ideal for the grill, since their dense texture stands up well to the high heat and manipulation of barbecuing.

These grilled fruits are versatile and can appear alongside savoury dishes as salsas to accompany fish, chicken or pork.  The dessert course is another time to highlight the intensity that the grill brings out in these fruits.  Here are some of our favourites:

Grilled Bananas

  An impromptu engagement party brought together friends and family around Kris’ table this weekend.  Bananas were the inspiration for a quick and easy dessert that everyone loved.  The bride-to-be, Charu, was able to add a new recipe to her repertoire.

Preheat grill on MEDIUM-HIGH for 5 minutes. Slice bananas in half, lengthwise and brush liberally with canola oil. The grids must be hot in order that the fruit does not stick. Place the bananas on the grids and grill for 4-5 minutes, turning half-way through. 

Bananas Flambé:

¼ cup brown sugar

Juice of one lemon

½ tsp cinnamon

¼ tsp allspice

4 bananas

3 tablespoons Grand Marnier

2 tablespoons pecan halves

Place brown sugar, lemon juice, cinnamon and allspice in a skillet on the side burner. Heat the mixture on MEDIUM heat until bubbling, stirring well. Add grilled bananas and pecans to the skillet. Pour Grand Marnier into a cup and dispense carefully into the skillet. When the mixture starts to sizzle, light with a match to flambé bananas.

Serve warm with vanilla ice cream.

Note:  I am going to use the leftover grilled bananas in a coconut basmati rice to serve with a mild curry shrimp dish.

Jacquie and Ken

Colin

Grilled Mango and Pineapple Salsa

Ken came from Missouri and joined Colin and Jacquie around our table for some grilled Halibut with this salsa:

½ pineapple, core removed

1 mango, cut vertically along the pit, plus chunks on either side of the pit

2 scallions

1 red pepper, roasted, peeled and seeded

1 tablespoon vegetable oil

Juice of ½ lime

1 teaspoon asian chili sauce (sambal oelek)

1 tablespoon honey

2 tablespoons chopped fresh cilantro

Preheat barbecue on MEDIUM HIGH and place the red pepper on the grill, charring it on all sides.  Reduce heat to MEDIUM LOW and brush the pineapple and mango on all exposed flesh.  Grill, turning every few minutes, until softened and grill marks are apparent.  At the same time, grill the scallions until softened, about 4 minutes.  Remove all fruits and vegetables to a cutting board and let rest until cool enough to handle. 

Cut the pineapple and mango flesh into small chunks.  Slice the white and light green parts of the scallion.  Chop the roasted red pepper, and place everything into a medium sized bowl.  Toss in lime juice, asian chili sauce, honey and cilantro.  Taste and adjust seasonings if necessary.  Let sit at room temperature for 1 hour before serving to develop the flavours.

Grilled Pound Cake with Grilled Pineapple and Chocolate Sauce

Andrea’s brother and his family enjoyed a day of snow shoeing and really earned their dinner!  This dessert can be served all together, or in components for anyone with food allergies or just preferences.

1 pound cake, sliced

1 pineapple, cut into spears

1 tablespoon butter

2 tablespoons maple syrup

2 tablespoons Grand Marnier

½ cup chocolate sauce

Raspberries, for garnish

Preheat barbecue and set the temperature to MEDIUM LOW.  Meanwhile, in a small saucepan, melt the butter and stir together with maple syrup and Grand Marnier.  Simmer for 5 minutes, until slightly reduced. 

Place the pound cake on the barbecue, and heat until lightly toasted with perfect grill marks.  Place the pineapple spears on the grill, and baste with the maple mixture, turning every few minutes until tender. 

Heat the chocolate sauce gently, and if desired, add any extra maple mixture to the chocolate.  To serve, place the pound cake on a small dessert plate,  and top it with the grilled pineapple, drizzle with chocolate sauce and garnish with raspberries.  Whipped cream could top it all off if you like!

Jeff, Penny and Tucker

Jason, sizing up the pineapple!