Delicious summer grilled fruit platter

Prep 10 min

Total 1 hour 15 min

Put a fun spin on your fruit this summer!

peeled and cored pineapple

small with rind, cut in half watermelon

peeled orange

peeled and cut in half mango

ripe, unpeeled, cut in half banana

1 1/2 tsp

mix of citrus zest

1/2

grapefruit juice

1/2

orange or clementine minneola juice

1/4

of lemon or lime juice

1 cup

of sugar

1 cup

of water

1 cup

of sugar

1 cup

of small chopped red fruit

Preheat half of the grill, setting the burners to high.
Tightly wrap the pineapple in two layers of aluminium foil. Place on the side of the grill that is off and close the lid. Cook for 1 hour or until tender, maintaining a temperature of 400°F (200°C) and turning halfway through the cooking time. Place on a plate and remove the foil.
Preheat the rest of the grill, setting the burners to high. Oil the grate and the banana.
Grill the pineapple and other fruit for 5 to 12 minutes, depending on their size, turning often. Make sure they are well marked. Place them on a large cutting board and let cool. Before serving, cut the fruit and glaze with syrup (see recipes at right), if desired. Citrus syrup 1. In a small pot over medium heat, bring all of the ingredients to a boil. Let simmer for 5 minutes. Strain. 2. Pour into an airtight container. Let cool, then cover and refrigerate. The syrup will keep for 1 month in the refrigerator. | NOTE | Perfect in cocktails, fruit salads or as a soaking syrup for cakes. Red fruit syrup 1. In a small pot over medium heat, bring all of the ingredients to a boil. Let simmer for 5 minutes. Let cool completely, about 1 hour. Strain. 2. Pour into an airtight container. Cover and refrigerate. The syrup will keep for 1 month in the refrigerator. | NOTE | Delicious served over ice cream, in an iced tea or in a fruit salad.