Grilling caramelizes the natural sugar found in fruit, which turns the sugar brown, makes it sticky and intensifies its sweetness. Balsamic vinegar with its sweet yet tart flavor is a wonderful complement to grilled fruit.
- 1 small pineapple, peeled, cored and cut into 4 wedges
- 2 large mangoes, cored and cut in half
- 2 large peaches, cored and cut in half
- Butter-flavored cooking spray
- 2 tablespoons brown sugar
- 1/2 cup balsamic vinegar
- Mint or basil leaves for garnish
In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray. Toss and spray again to ensure the fruit is well-coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside.
In a small saucepan, heat the balsamic vinegar over low heat. Simmer until the liquid is reduced in half, stirring occasionally. Remove from the heat.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Place the fruit on the grill rack or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes.
Remove the fruit from the grill and arrange onto individual serving plates. Drizzle with balsamic vinegar and garnish with mint or basil. Serve immediately.
Nutritional Analysis (per serving)
- Total carbohydrate: 50 g
- Dietary fiber: 4 g
- Sodium: 9 mg
- Saturated fat: 0 g
- Monounsaturated fat: 0 g
- Total fat: Trace
- Cholesterol: 0 mg
- Protein: 1 g
- Calories: 208