5 grilling fruit tips and beef recipes #SundaySupper with Certified Angus Beef®

5 grilling fruit tips and beef recipes #SundaySupper with Certified Angus Beef®

Summer Grilling #SundaySupper #GrillTalk

Once you’ve got the grill going, be it charcoal or gas, you ought to use that heat to its maximum advantage with our grilling fruit tips. Vegetables brushed with olive oil are always a good bet, but how about fruit? The heat does marvelous things to fruit’s natural attributes, much the same way it deepens the flavor of beef. If you’re grilling for Father’s Day, you may want to add some fruit to the main attraction.

Heat caramelizes the outer layer of both beef and fruit, concentrating flavor and creating a delicious crust. Consider topping a burger with a slice of grilled pineapple or serving that luscious strip steak with a half of a grilled peach. Or maybe even mango.

Here are five fruit grilling tips to get you started:

  1. Make sure the grate is clean and grill the fruit over indirect heat.
  2. Watermelon, bananas, pineapple, mangoes, peaches, figs, pears, and even grapes and strawberries, can take the heat. Soak in liquor or drizzle with honey before grilling for an added burst of flavor. At the least, brush with melted butter so the fruit doesn’t dry out.
  3. Fruit should be cut in pieces large enough so it won’t fall through the grate. Thread grapes or anything else you cut in smaller chunks on skewers. Cut peaches, apricots, plums and nectarines in half and remove pits.
  4. The skin helps the fruit keep its shape as it cooks; don’t peel it. Bananas and mangoes can be cut in half lengthwise and grilled in their skins. Scoop out warm flesh with a spoon.
  5. Ripeness and water content dictates how long fruit should be grilled. Ripe fruit will be ready in about five minutes. Harder, less ripe fruit will take longer. Grilling will not enhance green fruit. It will remain bitter if that’s how it started. Fruit that is overly ripe is not a good candidate for the grill. It will fall apart. Watch watermelon, strawberries and grapes closely.

This week, Sunday Supper partnered with Certified Angus Beef® brand to develop recipes for summer grilling and we like the idea of adding seasonal fruit to the menu. Certified Angus Beef® brand works with farmers and ranchers every step of the way to make sure the beef they produce is the highest quality possible. We tasted that care in the dishes we made.

The Sunday Supper tastemakers had a blast this week developing recipes for summer grilling using Certified Angus Beef® brand. They have enhanced the natural attributes of the beef with flavors as varied as cocoa, coffee, ginger, soy, balsamic vinegar and beef’s best friend, garlic. It has been a delicious week.

Join us for tonight’s 7 p.m. ET Twitter chat when we talk about all things beef and grilling. While you wait, find more inspiration on this Summer Grilling Recipes Pinterest board. And you can continue the Twitter chat by following #GrillTalk for more recipes and suggestions using Certified Angus Beef®.

Here are today’s recipes:

Appealing Appetizers:

Marvelous Main Dishes:

Handy Information:


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More on Certified Angus Beef® brand: Follow them on social media to keep up the latest news and happenings. GAnd here are quick links to Certified Angus Beef’s social media profiles: FacebookTwitterInstagram, Pinterest and YouTube. Use this handy store locator to find places near you to buy Certified Angus Beef® brand.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: Compensation was provided by Certified Angus Beef via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Certified Angus Beef.

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.
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Posted on

June 21, 2015

6 Comments

  1. Renee

    My favorite fruits to grill are peaches and pineapple. Now I’m going to try more of them too. I think grapes may be next.

    Reply
  2. Liz

    Terrific tips for grilling fruit! I’ve only grilled peaches, but need to expand my repertoire!

    Reply
  3. Shelby

    I adore grilled peaches (especially!). Great tips to remember!

    Reply

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