Prep
10 min
Total
1 hr 15 min
INGREDIENTS
- 1 peeled and cored pineapple
- 1 small with rind, cut in half watermelon
- 1 peeled orange
- 1 peeled and cut in half mango
- 1 ripe, unpeeled, cut in half banana
Citrus syrup
- 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
Red fruit syrup
METHOD
- 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.
