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Home : Desserts : Fruit : Grilled : Lime-Ginger Grilled Fruit

Makes 10 - 12 Servings
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Lime-Ginger Grilled Fruit

Contributed by: NAPSA

Grilling With Seasonal Fruits

(NAPSA) - Grilling is one of the most popular ways to entertain at home, but have you thought of preparing dessert on the grill?

For a light, refreshing dessert, pair the lively flavors of seasonal fruits with lime juice, grated gingerroot and the mellow taste of olive oil in Lime-Ginger Grilled Fruit. Pineapple, pear and apple chunks are tossed in a sweet marinade and grilled, then mixed with oranges, mango, kiwis, berries or other seasonal fruit favorites. Family and guests will appreciate this delightful departure from traditional fruit compote.

Lime-Ginger Grilled Fruit
Prep Time: 35 minutes - Cook Time: 10 minutes - Total Time: 45 minutes

Ingredients:

  • 3 teaspoons grated lime peel
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 2 tablespoons extra virgin olive oil or other olive oil
  • 3 teaspoons grated ginger- root
  • 2 (3/4-inch-thick) slices fresh pineapple
  • 1 Bosc or D'Anjou pear
  • 1 large crisp apple
  • 2 navel oranges, peeled and coarsely chopped
  • 1 mango, peeled, pitted and diced
  • 1 1/2 cups blueberries or blackberries
  • 1 1/2 cups coarsely chopped hulled strawberries
  • 1 kiwi fruit, peeled, cored and cut into pieces
  • 1/3 to 1/2 cup powdered sugar

Directions:

Heat grill to medium direct heat. Blend 1 tablespoon lime juice and brown sugar in small bowl to dissolve sugar. Blend in olive oil, 1 teaspoon lime peel and 1 teaspoon gingerroot. Peel and core pear and apple; cut each into quarters.

Brush pineapple, pear and apple lightly with olive oil mixture. Place fruit on grill. Grill 5 minutes; brush with remaining olive oil mixture; turn and grill 4 to 6 minutes longer. Remove from grill. Coarsely chop grilled fruit into bite-size pieces.

Place grilled fruit, oranges, mango, blueberries, strawberries, kiwi, remaining 2 tablespoons lime juice, 1/3 cup powdered sugar, remaining 2 teaspoons lime peel and 2 teaspoons gingerroot in large bowl; toss lightly to mix. For best flavor, cover and refrigerate at least 2 hours to allow flavors to blend. Serve in bowls or over sponge cake cups or cake, if desired.

For more recipes, visit www.aboutoliveoil.org.

Serving Size: Makes 10 - 12 Servings


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