Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.


4 large firm peaches (about 1A pounds), quartered

1 teaspoon canola oil

2 cups strawberries, sliced

2 tablespoons sugar

1/4 cup fresh mint, chopped

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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



1/2 pineapple, cored and cut into 1/2-inch-thick slices

1 small red onion, cut into thick rings

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2 teaspoons olive oil

1 red bell pepper, quartered

1/4 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon cayenne, or to taste

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1/2 teaspoon lime zest

1/4 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 1/2-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



1/2 cup balsamic vinegar

2 tablespoons sugar

1/8 teaspoon black pepper

4 plums, halved

1/2 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