The first time I ever grilled was during a camping trip when I was 9 years old. When it came time to grab my marshmallow stick, my aunt told me to wait, that she had something different in mind for dessert. What? I thought to myself. Something other than s’mores? She pulled out four ripe bananas, a bag of chocolate chips, and some mini-marshmallows.
I had already decided that these bananas weren’t going to be nearly as good as my golden marshmallows. We placed the bananas on the grill, our camp filling with the rich, warm scent of banana bread. After a few minutes my aunt slit the bananas lengthwise and sprinkled in some chocolate chips and puffy marshmallows. The chocolate melted, pooling the in the center of the banana, while the marshmallows began to turn a deep, golden brown. The end result was a gooey, sticky, chocolaty confection that has become a staple on many camping trips.
Grilling desserts has become one of those delicious pleasures of summer . With little prep-work, it’s a unique way to enjoy summer’s bounty of fresh fruits and herbs.
The basics of grilling desserts start with a sturdy base – pineapple, stone fruits, and mangos are popular choices for grilling fruit. I tend to play around with marinades and toppings in order to add additional flavor and texture. Molasses, honey, and butterscotch are sweet pairings to pineapple. For strawberries I turn to chocolate or marscapone, and for apples, a sticky caramel sauce. Granola, nuts, and chocolate morsels are also great toppings, especially when paired with a scoop of vanilla ice cream or a dollop of whipped cream.
What are some of your favorite fruits to grill?
Get this recipe: Hot Quick Banana Boats
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