Barbecuing and Fruit
The hearty chop, steaks, burgers and sausages are all considered the mainstay of any good barbecue feast. Of course baked potatoes, salads, pastas and not forgetting the multitude of sauces and marinades available are all an integral part of this feast. While fruit isn’t the first food type that comes to mind when barbecuing it is one that is regularly enjoyed in a variety of inventive ways at barbecue get-togethers.
This is a fantastically easy recipe to make on the barbecue or indeed in an indoor oven if the barbecue weather lets you down.
- 4 x bananas (firm)
- 4 tbsp brown sugar (or honey)
- Lemon juice (or orange juice)
- 2 teasp ground cinnamon (or mixed spice)
- 4 teasp butter or margarine (unsalted)
Crème fraiche or whipped cream to serve.
Peel the bananas and place them on a double thickness of strong kitchen foil.
Brush each banana generously with lemon juice.
Sprinkle with brown sugar and cinnamon (or alternatives), dot butter on each.
Wrap each flavoured banana well in the foil.
Place the foil parcels onto a medium grill for approximately seven minutes. If placing directly onto coals adjust the cooking time to four minutes.
Carefully unwrapped the barbecued bananas and enjoy with cream or crème fraiche.
Another very simple but delicious barbecue recipe involving fruit.
(To serve four)
- 2 Kiwi Fruit, peeled and cut into quarters
- 3 firm Bananas, peeled and cut into chunks
- 14 strawberries, “hulled” (tops removed) and left whole.
- 2 tbsp melted unsalted butter
- 2 tbsp syrup (maple syrup works well)
- 1 tbsp lemon juice
- 1 teasp ground mixed spice (or cinnamon)
Mix the lemon juice, ground mixed spice, butter and syrup together in a bowl.
Carefully thread the fruit pieces onto skewers in an attractive pattern.
Brush the fruit pieces well with the syrupy mixture.
Barbecue the kebabs over a medium barbecue for a couple of minutes, turning and continuing to baste with any leftover mixture.
Barbecued Pineapple Wedges
- 1 x Large fresh pineapple
- 4 tbsp dark rum
- 4 tbsp dark brown sugar
- 1 teasp ground cinnamon (or mixed spice)
- 5 tbsp melted butter (unsalted)
Carefully, using a sharp knife, cut the pineapple into four quarters along the length. Don’t peel the pineapple or remove the leaves.
Make deep horizontal cuts into the pineapple flesh approximately every inch then thread these pieces onto skewers.
Mix together the remaining ingredients in a bowl.
Use a brush to baste the rum mixture over the pineapple flesh, ensuring that plenty of the mixture gets into the cuts then place on the barbecue grill (skin down) for approx. 4 minutes on a medium hot heat.
Continue to baste throughout this time.
Serve hot when the barbecue is tinged with brown on plates, topped with any leftover mixture.
These are just a few examples of quick and easy fruity recipes that work brilliantly on a barbecue, adding another type of flavoursome food to the feast! If you aren't ready for your first barbecue of the season - don't forget to try our great range of Outback Barbecues!