Fleur de Lolly column: Grilling fruit intensifies flavors

I’ve been intrigued by grilled fruit for some time now. I decided this was the season to experiment with several types of fruit.

If you’re like me and haven’t enjoyed fruit cooked on the grill, you are in for a treat. The grilling process caramelizes the natural sugars in the fruit. The bright flavors are distinctly intensified.

I’m sharing several Lolly original recipes today for a tropical fruit salsa with pineapple and mango, two different grilled watermelon salads, and grilled peaches and nectarines for dessert!

GRILLED PINEAPPLE AND MANGO SALSAWhat better way to capture the authentic flavors of summer than to grill the pineapple and mango before combining with red onion, garlic, a variety of peppers and cilantro? A touch of agave nectar adds a hint of sweetness to counterbalance the heat from the peppers.

• 1 pineapple, peeled and cored, and cut lengthwise into planks• 1 mango, peeled and cut into wide strips• 1 poblano pepper, stemmed, seeded and chopped• 1 serrano pepper, stemmed, seeded and minced• 1 jalapeño pepper, stemmed, seeded and chopped• 1/3 cup diced red onion• 2 garlic cloves, minced• 2 tablespoons agave nectar• Zest and Juice of one large lime• Salt to taste• 1 to 2 tablespoons chopped cilantro

Preheat grill to 400 degrees F. Rub the grates on the grill with a paper towel that has been moistened with vegetable oil. Place prepared pineapple and mango onto grill grates. Grill fruit for two to three minutes on each side until grill marks are apparent on all sides and the fruit is slightly tender, but not too soft. Remove from grill and allow to cool.

When the fruit has cooled, chop into bite-sized pieces and add to a medium mixing bowl. Add remaining ingredients and gently stir to combine. Refrigerate until ready to serve. Enjoy this salsa as you would any other type or use as a topping for grilled fish tacos.

GRILLED WATERMELONSlice watermelon into 1/2 inch slices. Cut the slices in half and then cut in half again. Triangle slices will be easy to flip on the grill. Preheat the grill to 400 degrees. Lightly brush vegetable oil on both sides of watermelon slices. Place slices onto grill grates. Cook for 2 to 3 minutes on each side. Now we’re ready to make our watermelon salad recipes, which can easily be doubled or tripled.

Grilled Watermelon Salad with Blueberries, Pancetta and Blue CheeseThis recipe combines bright flavors, textures and vibrant colors, and made two luncheon-sized salads.• 2 cups of diced grilled watermelon• 8 ounces diced pancetta, browned on the stovetop and cooled• 1/2 cup fresh blueberries• Crumbled blue cheese• Salted sunflower seeds• Honey for drizzling

For each salad, place half the diced watermelon on two serving plates. Sprinkle half the pancetta and half the blueberries over the fruit on each plate. Top with crumbled blue cheese and sunflower seeds. Drizzle with honey. Serve immediately.

Grilled Watermelon Salad with Proscuitto, Balsamic Vinaigrette and Sugared PecansThe saltiness of the prosciutto balances the sweetness of the watermelon and the tangy flavor of the vinaigrette. The sugared pecans add a nice crunch. This recipe makes two luncheon-sized salads.

• 12 Buttercrunch lettuce leaves• 2 cups diced grilled watermelon• 4 to 6 ounces sliced prosciutto• Your favorite balsamic vinaigrette• 1/2 cup chopped sugared pecans

Place six lettuce leaves on each serving plate. Add watermelon and then layer on prosciutto. Drizzle with balsamic vinaigrette and top with the sugared pecans. Serve immediately

Grilled Peaches or Nectarines topped with Vanilla Bean Ice Cream and Sugared Pecans

Stone fruits grill exceptionally well. Wash the fruit and slice in half lengthwise. Gently twist the fruit to separate the pieces, remove the pits and discard. Place the fruit with the cut side down on the grill over direct heat. Cook until the fruit has grill marks and is slightly caramelized. Move the fruit to the indirect heat side of the grill grates. Allow the fruit to become a bit more tender, but not too soft. If desired, you can sprinkle with a little cinnamon sugar on the cut, grilled side. Remove fruit to serving plates, top with vanilla bean ice cream and sugared pecans. Garnish with fresh mint leaves.

Sugared PecansThese little bites of heaven are perfect for adding to salads and desserts. Of course, you can eat them straight from the storage container and be really happy!

• 1 cup white sugar• 1 teaspoon salt• 1 teaspoon ground cinnamon (optional)• 1 egg white, lightly beaten• 1 tablespoon water• 4 cups pecan halves

Preheat oven to 275 degrees F. Mix sugar, salt and cinnamon (if using) in a bowl.

Whisk egg white and water together in a separate bowl until mixture is frothy. Add the pecan halves to the egg white mixture and toss to coat. Add the sugar mixture to the pecans and lightly toss until the pecans are entirely covered with the sugar.

Pour the nuts onto a rimmed baking sheet lined with parchment paper. The parchment paper will keep them from sticking to the pan as they cook.

Bake at 275 degrees for about 45 minutes. Every 15 minutes or so, stir them around so they will cook evenly. Make sure the pecans are entirely cool before storing them.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com, for more than eight years. She won the Duke’s Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and at fleurdelolly@yahoo.com.