It’s hard not to smile when you bite into a great peach. That’s why this month on Live.Love.Lux we have articles starring peaches, and have partnered with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring one of our favorite summer fruits.
Sweet fruits and the hot heat of a grill or grill-pan make for a great summer marriage. When fruit meets high temperatures, caramelization and smoky flavors mix with the fruit’s natural sweetness for a more intense — and arguably more delicious — flavor. Once grilled, the uses for grilled fruit are limitless — think salsa, salad, burgers, etc.
And while grilled pineapple most often takes the spotlight when it comes to grilled fruit, perhaps it is time to introduce a new favorite: the peach.
With the heat of a grill, the firm flesh of a peach (for this purpose, you want a peach that still has some firmness to it – not an overripe one) will char and then soften, intensifying its sweetness and caramelizing the natural sugars in the most delicious way. Of course, if peaches aren’t available, another firm flesh stone fruit will do. Grilled apricots are a wonder with pork, for example, and grilled plums served simply with vanilla ice cream make a mighty fine summer dessert.
When grilling a fleshy fruit like a peach, the only preparation you need to do is to brush it with a little bit of canola oil to keep it from sticking to the grill. Plan to save the salt and pepper (if you’d like to add them at all) for after, so that the salt doesn’t draw out too much liquid from the fruit prior to grilling.
Live.Love.Lux Tip: Be a grill-pan master in your kitchen with the precise heat control of the Min-2-Max® Burner on your Electrolux Gas Range.