With a long holiday weekend ahead, I went looking for some easy grilling beyond the usual suspects. These grilled fruits are easy, and would be fine to snack on cold later.

Natalie Moore at NPR (Grilling Your Dessert) notes,

Grilling extracts fruits' natural sugar by caramelizing the surface. The heated sugar liquefies and becomes a brown, sweet syrup.

I put a little butter on whole, peeled bananas and quartered peaches. The slight grill marks and blackened crispiness provide the sweetness.

Strawberries and other small pieces of fruit can be folded in aluminum foil so they don't fall through the grill grates. Add a bit of sprinkled sugar and they turn soft and smoky.

...Firm fruits such as apples, pineapple and pears are particularly easy since they are harder to overcook. Softer fruits such as peaches and mangos need closer watching or they can turn to mush.

Head to this Grilled Fruit link for the how-to.

Grilled Figs with Candied Ginger, Lemon and Honey comes from Elizabeth Karmel of Girls at the Grill:

Grilled Figs with Candied Ginger, Lemon and Honey

Grilling Method: Direct/Low Heat

8 large whole figs
¼ cup candied ginger (sometimes sold as crystallized ginger)
¼ cup fresh lemon juice
¼ cup honey
Zest of ¼ of a large lemon
Pinch of sea salt
4 Lemon wedges, about ½ a lemon

Wash and dry figs, set aside. Meanwhile, heat candied ginger, lemon juice and honey in a saucepan over a medium low heat until soft and warm but not bubbling. While mixture is still hot, puree in a traditional blender or by using a hard immersion blender or food processor. Add lemon zest and a pinch of seal salt. Adjust seasonings to taste, adding more honey if the ginger is too sharp. Set aside to cool.

Meanwhile, cut figs in a half and squirt cut side with a lemon wedge. Using a teaspoon, dollop a small amount of the ginger puree on the top of each fig. Place skin side down on the cooking grate until warmed through and lightly marked, about 5 minute. Serve warm with extra sauce on the side.

Can also be served on top of slices of pound cake or over best-quality vanilla ice cream.

Serves 4

This, from the Weber Grill Recipes blog, looks even easier:

Grilled Peach Salad
2 large ripe fresh peaches, halved, pitted
1/2 cup balsamic binaigrette dressing, divided
1 large heirloom tomato, sliced
Small fresh rosemary sprigs

Preheat grill to medium-high heat. Brush peaches with 2 Tbsp. of the dressing. Grill 5 to 8 min. or until peaches are softened, turning after 4 min. Remove from grill; cut into wedges.

Arrange tomatoes on serving plate; top evenly with peaches.

Drizzle with remaining dressing; top with rosemary.