3 Simple grilled fruit recipes

Firm peaches are grilled and tossed with strawberries,

Firm peaches are grilled and tossed with strawberries, fresh mint, sugar and lime zest in this summer fruit salad. (Credit: Marge Perry)

GRILLED PEACH-AND-STRAWBERRY SALAD

4 large firm peaches (about 1¾ pounds), quartered

1 teaspoon canola oil

2 cups strawberries, sliced

2 tablespoons sugar

¼ cup fresh mint, chopped

1 teaspoon lime zest

1. Heat the grill for direct-heat cooking.

2. Toss the peaches with the oil, taking care to lightly coat the cut surfaces.

3. Place the peach wedges, cut-sides down, across grill. Cook 5 minutes on each cut side, or until the peaches are well marked and lift easily from the grill. Allow to cool slightly and cut into 1-inch pieces.

4. Toss the strawberries with the sugar, mint and lime zest. Gently stir in the peaches. Taste, and add sugar if needed. Makes 6 servings.

Nutritional analysis for each serving: 82 calories, 1 g fat, no saturated fat, 2 g protein, 19 g carbohydrates, 3 g fiber, 2 mg sodium

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GRILLED PINEAPPLE-AND-RED ONION SALSA

½ pineapple, cored and cut into ½-inch-thick slices

1 small red onion, cut into thick rings

2 teaspoons olive oil

1 red bell pepper, quartered

¼ teaspoon salt

½ teaspoon sugar

⅛ teaspoon cayenne, or to taste

½ teaspoon lime zest

¼ cup cilantro, chopped

1. Light grill for direct-heat grilling. Brush pineapple rings and red onion slices lightly with the oil.

2. Place the pineapple, onion and red pepper (skin-side down) on the grill. Cook the pineapple and onion slices until well marked on the undersides, about 5 minutes; turn and cook until tender, 3 to 4 minutes longer. Grill the red pepper until the skin sides are charred, 6 to 7 minutes.

3. When cool enough to handle, cut the pineapple, onion and red pepper in ½-inch pieces. Combine the salt, sugar and cayenne; add to pineapple and toss. Stir in the lime zest and cilantro. Makes 6 servings.

Nutritional analysis for each serving: 66 calories, 2 g fat, no saturated fat, 1 g protein, 13 g carbohydrates, 2 g fiber, 99 mg sodium

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GRILLED PLUMS WITH BALSAMIC-BLACK PEPPER DRIZZLE

½ cup balsamic vinegar

2 tablespoons sugar

⅛ teaspoon black pepper

4 plums, halved

½ teaspoon olive oil

1. Combine the balsamic vinegar, sugar and black pepper in a saucepan, bring to a boil and reduce to a simmer until the mixture coats the back of a spoon, 7 to 8 minutes. (The mixture will thicken as it stands.)

2. Meanwhile, light the grill for direct-heat grilling. Toss the plums with the oil and place, cut sides down, on the grill. Cook until they are well marked and no longer stick to the grill surface, 4 to 5 minutes. Turn and cook until again well marked and fork tender, 3 to 4 minutes longer.

3. Drizzle the sauce over the plums. Makes 4 servings.

Nutritional analysis for each serving: 80 calories, 1 g fat, no saturated fat, no protein, 20 g carbohydrates, 1 g fiber, no sodium