Get your creative juices flowing with grilled fruit! In just minutes you can achieve sweet caramelization that’s a no-brainer for dessert, but don’t miss bringing them to the table as an appetizer or side dish, or saving them for breakfast the next day. It’s easy to mix and match flavors and fruits to add color and jazz to any meal.
Grilled Peach and Sweet Onion Salsa
- 1 small sweet onion, peeled, diced
- Juice of 2 limes
- ½ teaspoon salt
- Non-stick pan spray
- 3 peaches, peeled, halved, pit removed
- 1 jalapeno chili, diced
- ¼ cup mint, chopped
- 1 teaspoon sugar
- Preheat grill. Toss onion with lime juice and salt and allow to sit for 30 minutes.
- Spray cut halves of peaches lightly and lay cut side down on hot grill. Grill on each side for about 3 minutes. Remove and cool; dice into ½ inch pieces.
- Combine peaches, chili, mint and sugar into onion mixture. Serve with grilled meat or fish.
Per serving: 51 calories, 1g protein, 13g carbohydrate, 2g fiber, --g fat, --g saturated fat, --g mono fat, 0 mg cholesterol, 197mg sodium
- Wooden skewers
- 1 pint whole strawberries
- 1 tablespoon powdered sugar
- Preheat grill and soak 4 wooden skewers 60 minutes in water.
- Dust strawberries with powdered sugar and thread onto skewers.
- Grill berries over medium-hot fire for about 3 minutes per side or until they are slightly browned and warmed through.
Per serving: 35 calories, 1g protein, 8g carbohydrate, 2g fiber, --g fat, --g saturated fat, --g mono fat, 0 mg cholesterol, 1mg sodium
THE SEASONED COOK You can serve fruit straight off the skewer for appetizers or desert; slice fruit and combine with mint to accompany grilled salmon or chicken; or serve over ice cream or under a dollop of low-fat sour cream or yogurt for a light finish or easy breakfast the next day.