You've Been Grilling Fruit Wrong This Whole Time

Summertime fruit seems even sweeter and juicier on those warm, relaxing days that replace the hustle and bustle of the school year. And while this food group may not always take center stage at those backyard picnics, barbecues, and cookouts that fill the calendar, those meals on the grill wouldn't be the same without the tastes and textures that fruit provides. Grilled pineapple with whipped cream, on a hamburger, or on top of a pizza can add a sweet flavor in contrast to the savory element of the star ingredient, while perfectly seared peaches and cantaloupe can serve as the base of a delicious dessert.

However, grilling fruit is an art, and we don't always get it right. In fact, most of us have been grilling fruit wrong since we were entrusted with the grill master tools. And no judgment — it's easy to get wrong. Some of the produce we love can be more delicate than others. The thrill of the grill can be quickly dampened if you find you leave your fruit on just a few seconds too long and it burns. It's one of the perils of grilling that can happen to anyone. Per Charbroil, fruits tend to burn easily because of the natural sugars they contain, which is why we need to rethink how we treat this food.

Don't treat it like meat

According to Yahoo, fruit should not be treated like meat when grilling. The general consensus is that fruit requires a much shorter amount of time on the grill and a watchful eye. "Queer Eye's" Antoni Porowski told Food & Wine (per Yahoo), "I love a grilled peach, but it's about kissing it on the flame. You don't want to fully cook the fruit, because then it just kind of gets jammy. You want it to still keep the form, and even with watermelon, keep it on high heat, get the char, and then take it off."

Per Martha Stewart, the key is starting with firm fruit so it doesn't become a mushy mess. Stewart recommends keeping the heat high and your time at a minimum when you grill your fruit. Three minutes per side is plenty of time for your fruit to get those beloved grill markings. The cooking diva's site also offers a pro-tip when grilling bananas: because this fruit tends to be softer, keep it in the peel and let the high heat do its work. If you haven't already explored grilling fruit, you really should try.