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7 Fruits That You’ll Want to Toss On the Grill

These tasty treats are a healthy addition to any barbecue.

Medically reviewed in July 2020

Plate of fruit
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We rely on the grill to cook many of our summertime eats, like veggie kabobs, burgers and marinated chicken breasts, but what about dessert? Some of your fruit salad favorites taste even sweeter served warm—and adorned with grill marks.

Caramelized fruits make for a quick (and wholesome) after dinner option all on their own, but grilled peaches and pears also elevate the flavor of any green salad. To round out your summer spread, we handpicked seven barbecue-friendly fruits, plus the sweetest ways to serve them.

Pineapple popsicles
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Pineapple

To enhance the flavor of juicy, yellow pineapple, place thin slices or spears on a hot grill. The fruit is packed with fiber and enough vitamin C to last the whole day. A piece of grilled pineapple might not ward off the common cold, but getting enough of the nutrient is important for the proper growth and repair of the body's cells.  

Don't be afraid to mix pineapple with your savory dishes. The grilled fruit makes the perfect topper for lean beef or turkey burgers. Try it cubed and skewered between pieces of chicken breast, onion and bell peppers of various colors.

Chunks of mango
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Mangoes

Mangoes are at the peak of ripeness during the summer months, making the period between June and August the perfect time to sink your teeth into these fleshy fruits. They're so versatile that you can grill them up and enjoy all season long. For a sweet and spicy treat, slice and skewer one medium fruit before topping with a generous squeeze of lime juice and a sprinkle of tajin, a colorful seasoning that combines mild chili, lime and salt. Toss on the grill and enjoy a refreshing snack with just 140 calories and about 4 grams fiber.

A flavorful mango salsa is perfect for serving with a filet of your favorite fish, like salmon. Slice and grill one mango, then chop the warm fruit and mix with diced tomatoes, onion, lime juice and chopped cilantro.

A grilled mango cheek can also be served beneath a dollop of homemade "nice" cream, made by blending a frozen banana until smooth. Top with a sprinkle of unsweetened coconut flakes.

Vanilla ice cream with pecans and pineapple
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Pears

Thinly sliced pears taste great atop a grilled chicken, gorgonzola and arugula salad, but barbequed pears add a flavorful twist. Grab the juiciest pear you can find, remove the core and slice in thin strips, lengthwise, before placing on the hot grill. Using a grill basket can help keep smaller pieces in place without falling through the grates but a strong piece of foil works as well.

You can also make pears the star of the show. To whip up a pear-focused dessert, slice a medium fruit down the center and scoop out the seeds. Grill each side for several minutes, until it is fork-tender, and top with a scant teaspoon of honey and a tablespoon of chopped nuts. This dessert is seriously sweet, yet low in calories. Plus, it also delivers a dose of fiber and protein.    

Slices of grilled apple
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Peaches

Peaches are the perfect addition to any backyard gathering. To make a crowd-pleasing dish, wash your desired number of peaches, slice each fruit in half and remove the pit. Give each side a brush of honey—no more than one teaspoon per peach—and let the grill do its thing.

Plate your fruit with a quarter cup of plain nonfat Greek yogurt, which can be whipped with a drop of vanilla extract to add some sweetness. Top your creation with a sprinkle of ground cinnamon, and take a knife and fork to this treat.

You can also top a cup of low-fat cottage cheese with grilled and diced peaches for a lunch that's packed with 29 grams of protein and plenty of natural sugars, all of which will keep your energy up during long afternoons.

Banana foster ice cream
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Bananas

Bananas are in season all year long, so you can enjoy these grilled treats from January to December—if you have to brave the cold to turn on your grill. To create the grilled banana boats of your dreams, cut a deep slit on the inside curve of the unpeeled banana; take care not to slice all the way through the fruit. Fill the opening with a tablespoon of dark chocolate chips and chopped pecans. Cover the bottom of the fruit with foil and grill for about 10 minutes.

If you prefer a chocolate-free dessert, begin by peeling your medium-sized bananas and slicing them in half, lengthwise. Coat each half with a bit of honey—half a teaspoon per piece—and a sprinkle of cinnamon. Grill until dark, even grill marks begin to form, flipping after just a few minutes.

Cooked apple slices
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Apples

Apples aren't only a beloved fall fruit. Varieties are in season year-round. This recipe takes a bit of prep work, but the results are worth it.

Select your favorite type of apple and slice your fruit in half, taking care to remove the core. In a zip-top bag or airtight container, combine a splash of all-natural orange juice, a drizzle of honey, a drop of vanilla extract and a sprinkle of cinnamon and nutmeg. Let the apples marinate in the fridge for an hour or two, and grill for about three minutes on each side.

When you're ready to eat, plate two haves atop a small scoop of vanilla or nondairy ice cream and drizzle on the extra citrus sauce. If you'd like to add some crunch, sprinkle on some toasted oats or chopped walnuts.

Watermelon and feta cheese
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Watermelon

This vibrant fruit makes for a refreshing poolside snack. Elevate the look and flavor of this thirst-quenching fruit by slicing it into wedges and tossing it on the grill. Before firing up the barbeque, top your watermelon with lime juice, lime zest—to add some color—a sprinkle of salt and a drizzle of olive oil. Or skip the oil and sweeten your melon with all-natural maple syrup.   

Dunk your wedges in a cool yogurt dip—a combination of plain, nonfat Greek yogurt, lemon juice and honey. Cube the warm fruit and combine with diced cucumbers and a sprinkle of crumbled low-fat feta cheese and top with a drizzle of balsamic or red wine vinegar. Prefer to eat it plain? Go right ahead!  

No matter how you eat it, watermelon is a great source of vitamins A and C, which both help your body's cells grow, repair and function to keep you well. The fruit is also made of more than 91 percent water, so it delivers some of the essential hydration your body needs.

Slideshow sources open slideshow sources

MedlinePlus. Dietary Fiber. March 25, 2015.
U.S. Department of Agriculture. Seasonal Produce Guide. Accessed June 30, 2021.
Harvard T.H. Chan School of Public Health. Vitamin A. Accessed June 30, 2021.

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