Sweeten the grill: Barbecuing fruits brings out natural sugars

By MARGE PERRY

Grilling fruits brings out the natural sugars and intensifies the flavors. The result is equally at home on the dinner or dessert plate.

GRILLED PINEAPPLE SALSA

Perfect over grilled pork, chicken or fish.

1‚Ñ2 pineapple, peeled, cored and cut across in 1‚Ñ2-inch slices

1‚Ñ2 cup chopped red onion

1‚Ñ2 cup chopped red bell pepper

1‚Ñ4 cup chopped cilantro

1 teaspoon lime juice

Coat grill rack with cooking spray. Heat grill.

Lightly coat the pineapple slices with cooking spray and place on the hot grill. Cook 4-5 minutes on each side, or until fruit is nicely marked and tender. Transfer to a plate. Let cool.

Combine the onion, bell pepper, cilantro and lime juice in a bowl. Cut the cooled pineapple into 1‚Ñ3-inch pieces and toss with the other ingredients. Add salt and pepper to taste. Makes 4 servings.

Nutritional information per serving: 53 calories, 1 g protein, 13 g carbohydrates, 2 g fiber, 0 g fat, 0 g saturated fat, 3 mg sodium

GREEN SALAD WITH GRILLED PLUMS, BLUE CHEESE AND PECANS

This salad is substantial enough for a light lunch, or will serve 6 as a side salad with dinner.

4 plums, quartered and pitted

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1‚Ñ2 teaspoon Dijon mustard

1‚Ñ4 teaspoon salt

1‚Ñ8 teaspoon black pepper

6 cups torn green lettuce (such as mixed field greens, arugula, romaine)

1‚Ñ4 cup thinly sliced red onion

1‚Ñ4 cup crumbled blue cheese

1‚Ñ4 cup pecans

Coat the grill rack with cooking spray and heat. Lightly coat the plums with spray and place on the grill. Cook 2 minutes, turn and cook another 2 minutes, or until marked and tender. Set aside.

Whisk together the lemon juice, olive oil, mustard, salt and pepper.

Mix together the lettuce, onion, blue cheese and pecans. Toss with the dressing. Gently stir in the plums and serve. Makes 4 servings.

Nutritional analysis per serving: 192 calories, 4 g protein, 14 g carbohydrates, 3 g fiber, 14 g fat, 3 g saturated fat, 273 mg sodium

BALSAMIC GLAZED GRILLED PEACHES

Serve these as a side dish with your main course, or with vanilla ice cream for dessert.

1‚Ñ4 cup balsamic vinegar

2 tablespoons honey

4 peaches, halved and pitted

Bring vinegar to a boil in a saucepan; reduce heat and simmer until reduced in half. Remove from heat and stir in honey.

Coat grill rack with cooking spray and heat. Lightly coat peach halves with spray. Place peaches, cut-side facing down, on the grill and cook until well marked, about 3 minutes. Turn and cook until fairly tender, about 3 minutes longer. Brush the tops with the vinegar mixture and grill another 1 minute. Makes 4 servings.

Nutritional analysis per serving: 105 calories, 2 g protein, 26 g carbohydrates, 2 g fiber, 0 g fat, 0 g saturated fat, 4 mg sodium

Tip: Always coat grill racks before heating. Using an aerosol spray over an open flame is very dangerous: the can may explode.