Mammoth Sierra Magazine

In the Kitchen
BY SUZANNE C. GANATTA
Grilling Dessert on the BBQ
Ah, the wonderful smell of on Grilled Tropical Fruit,” exemplifies
barbecues carried by hot breezes this colorful contrast of flavors using
signifies glorious summertime. pineapple, mango, and papaya.
For an unusual twist after grilling
A
If you aren’t one for spicy, tangy
dinner
TT
, consider heating up fruit flavors, then try “Banana-Orange Sauce
over those slow-burning leftover on Grilled Fruit.” A thick cinnamon and
coals. nutmeg-flavored orange juice mix is
Impress with this crowd-pleaser, brushed over banana, nectarine, peach
“Banana ‘Smore Wraps.” Just and apple slices as they grill to a toasty,
slice a banana, through the skin, heated treat. ◆
lengthwise (on the inside curve) and PHOTO© SUZANNE C. GANA Writer, geologist, equity/options trader,
stuff with miniature marshmallows
Grilling desserts puts a new spin on barbecue – try mango,
and intrepid explorer Suzanne Ganatta
orange, apple or papaya.
and chocolate pieces. Wrap the whole sums her philosophy with, “I don't want to
banana, skin and all, in foil and place on a covered grill. Cook 5-10 live one day at a time; I want to live in the moment.” When not scuba
minutes on each side. Unwrap and eat the hot banana with melted diving, backpacking, or 4-wheeling; she spends time in Mammoth,
marshmallows and chocolate right out of the skin! Yosemite, and Baja. Over 25 years, her numerous columns and
In Mexico, fruit stand vendors offer fresh-squeezed lime juice articles have appeared in national magazines and major newspapers,
and chili powder to sprinkle over tropical fruits. It provides a distinct including LA’s The Daily News.
tart, spicy-hot, and fruit-sweet taste. The recipe, “Chili-Lime Sauce
Chili-Lime Sauce on Grilled Tropical Fruit
Banana-Orange Sauce on Grilled Fruit
Ingredients:
Ingredients:
²⁄
³
cup orange juice
1 banana
2 tablespoons lime juice
1 ½ cup orange juice
¹⁄
³
cup olive oil
½ cup olive oil
¼ cup honey
½ cup honey
1 teaspoon chili powder
1 teaspoon ground cinnamon
6 pineapple rings (canned or fresh)
¼ teaspoon ground nutmeg
1 ripe but firm mango
2 bananas
1 ripe but firm papaya
2 nectarines
1 orange
2 peaches
Optional: Jicama
2 Granny Smith apples
Directions:
Directions:
1. Blend juices, oil, honey and chili powder on high until emulsified;
1. Blend one banana, juice, oil, honey, cinnamon and nutmeg on
at least 30 seconds.
highest speed until smooth – at least 30 seconds. Pour into
2. Set mango on end, cut straight down along seed on both sides.
large bowl.
Use a large spoon to scoop the flesh away from the skin. Cut the
2. Peel and slice bananas lengthwise into 4 pieces. Cut the
two halves into thick slices.
nectarines and peaches into 4 quadrants, leaving on the peel.
3. Slice the papaya in half, scoop out seeds. Cut into thick
Core the apples, but do not peel. Cut into thick slices.
elongated slices, peel each slice.
3. Place all fruit into the bowl with sauce, gently turning to coat.
4. Without peeling, cut the orange into thick rings.
4. Place fruit over slow-burning coals. Brush remaining sauce onto
5. If grilling jicama, peel and slice into large, thin pieces.
fruit as it grills. When fruit appears heated and very slightly
charred on both sides, remove from grill and serve hot.
6. Place cut fruit pieces onto grill, brush with sauce. Turn over and
brush again. Continue to brush sauce onto fruit as needed. Cook Serves 6-8.
over slow-burning coals until hot. Drizzle a teaspoon of sauce
onto plate, place fruit on top and serve immediately.
Serves 4-6.
16 July | August 2009 Mammoth Sierra Magazine
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