Grilling season is in full swing, and there’s no better time to get creative with what’s going on the grill. Grilling isn’t just for proteins and vegetables - it’s time to give fruit a spot on the grill too! Once you start experimenting with grilled fruit, you’ll discover that it’s one of the most effective tools for bringing out the very best in nature’s sweetest ingredients. Grilling fruit is one of the easiest ways to elevate simple fruits into something incredible.
The real magic happens in the flavor transformation. Grilling fruit works because the heat of the grill amplifies sweetness, concentrates flavor, adds smoky complexity, and creates a softer, more luxurious texture. You are left with the perfect balance of sweet and savory.
Why Grill Fruit?
When fruit is exposed to high heat, several things happen
- Natural sugars caramelize, creating richer, sweeter flavors.
- Moisture evaporates, concentrating the fruit's taste.
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Grill marks add visual appeal and a subtle smokiness.
- Texture changes, becoming softer and more luxurious.
- Sweetness becomes more pronounced without adding extra sugar.
Choosing the Right Fruit
The ideal fruit for grilling should be ripe but still firm and large enough to handle easily. Overripe fruit often falls apart before developing proper grill marks and caramelization. The fruit should have a firm texture that can withstand the intense heat of a hot grill.
Fruits to grill:
- Peaches/Nectarines
- Pineapple
- Figs
- Plums
- Watermelon
- Cantaloupe
- Apples
- Pears
Preparing Fruit for the Grill
Clean and dry fruit thoroughly - excess moisture can create steam and prevent caramelization.
Cutting - cut fruit into thick slices or wedges. This will prevent it from falling through the grates or turning to mush. Make sure there is a flat surface on the fruit. More surface area means better contact with the grill grates.
Oil - lightly oiling fruit with a high heat neutral oil (avocado, grapeseed, canola, or vegetable oil) will prevent sticking and promote grill marks.
Temperature - Aim for a medium-high heat, around 400-450 degrees F. This hot temperature will help quickly sear the fruits exterior while keeping the inside tender.
Peaches are by far my favorite fruit to throw on the grill. They become even more flavorful as the heat caramelizes their natural sugars, the char creates a subtle smokiness, and the texture becomes soft and almost jam-like. Pair this with rich-creamy burrata, prosciutto to add savory saltiness, spiced walnuts for a spicy nutty crunch, fresh basil brings brightness, and a drizzle of balsamic for a hint of sweetness and acidity. It’s the perfect balance of textures and flavors that complement each other so well. Sweet, smoky, creamy, crunchy, salty, and savory. What could be better?
Burrata is a soft creamy Italian cheese made from cow’s milk. It's similar to fresh mozzarella, but it's not firm all the way through like mozzarella. Burrata has a soft and creamy center.
Grilled Peach and Burrata Salad
Yield: 4 servings
Active time: 30 minutes
Start to finish: 30 minutes
2 firm but ripe peaches - pitted and sliced (1/2 inch thick)
4 ounces burrata - drained and torn
4 slices prosciutto - torn
1 tablespoon avocado oil
Spiced walnuts - roughly chopped
Basil - torn
Olive oil - for drizzling
Your favorite balsamic (I'm using white balsamic) for drizzling
Salt and pepper
Flaky salt
Grilled bread
For the spiced walnuts:
1 cup walnuts
2 tablespoons maple syrup
1/2 - 1 teaspoon cayenne pepper
1/4 teaspoon salt
For the spiced walnuts:
- Preheat the oven to 350 degrees F. Line a sheet tray with parchment or silicone baking mat.
- In a small bowl toss walnuts, maple syrup, cayenne pepper, and salt. Toss until the nuts are evenly coated.
- Spread the coated walnuts onto the prepared sheet tray in an even layer. Bake for 12-14 minutes. The walnuts should look nice and toasted.
For the peaches and burrata:
1. Preheat the grill to medium-high heat (400-450 degrees F).
2. Place the sliced peaches in a bowl, drizzle with avocado oil and season with salt and pepper. Toss to coat.
3. Place the peaches directly on the grill grates. Grill 2-3 minutes per side, or until charred and slightly softened. Transfer the grilled peaches to a sheet tray to cool.
4. Lightly brush your choice of bread with olive oil, season with salt and pepper if desired. Grill until slightly charred on both sides. Make sure you keep an eye on the bread, it will burn very quickly.
5. Arrange the grilled peaches on a large plate or platter. Tear the burrata and prosciutto over the peaches and sprinkle with the spiced walnuts.
6. Drizzle with olive oil and balsamic vinegar.
7. Garnish with torn basil and flaky salt.
8. Serve with grilled bread on the side.
If you are feeling adventurous, you can even make your own burrata at home with this guide.
And if grilling fruit has inspired you to think beyond burgers and hot dogs, you're not alone. Grilling is one of the most versatile cooking techniques, and once you understand the fundamentals, you can confidently cook everything from vegetables and seafood to pizza, desserts, and of course, fruit.
Join us for one of our outdoor grilling classes this summer, where our chef instructors will teach you how to master the grill, build flavor, and make the most of the season's freshest ingredients. Your next favorite grilled dish might be one you haven't tried yet!
