My outdoor grills get put to a lot of work. Burgers, sausages, chicken, steaks and roasts get most of the action, but I like to throw in a curveball from time to time.
One of the best ways to get a little variety to your grill game is to add fruit to the grates over the hot coals. Fruit can grill up similarly to meat, taking on grill marks and absorbing smoke to transform the flavor.
“Fruit is great because it caramelizes from the natural sugars, and the grill gives it an umami effect, where the smokiness transfers into it, almost like it is an additional ingredient,” said Robyn Lindars, a national authority who runs the popular website grillgirl.com.
Experimenting with grilled fruit is low risk and has a high reward potential. Fruit is rather inexpensive, and you can get a lot of it for what you might pay for a single steak. It also requires minimal prep time, with little more than some cutting, peeling and the application of some sort of binding agent, such as olive oil, that can hold in ingredients such as sugar, salt, maple syrup, etc.
Any fruit can technically be grilled; however, smaller fruits like strawberries and grapes don’t fare nearly as well as larger varieties such as peaches, apples, bananas, pineapples, grapefruits, mangoes, watermelon and various citrus fruits. It’s fun to mix and match with skewers.
Recipe: Grilled Fruit Skewers with Chile Lime Vinaigrette
Recipe: Grilled Peaches With Vanilla Mascarpone
Recipe: Grilled Grapefruit Paloma cocktail
Recipe: Grilled Lemon Lemonade
"fruit" - Google News
July 21, 2020
https://ift.tt/3eMtk7A
Grilling fruit adds options for desserts, cocktails and sauces - Houston Chronicle
"fruit" - Google News
https://ift.tt/2pWUrc9
https://ift.tt/3aVawBg
Bagikan Berita Ini
0 Response to "Grilling fruit adds options for desserts, cocktails and sauces - Houston Chronicle"
Post a Comment