Fruit on a stick

How do you feel about the treadmill? I’m a big fan- run long distances without getting stuck, watch a juicy soap opera while breaking a sweat, catch up those awful rumor filled magazines, get some proIMG_20160313_051002crastinated studying done, listen to a information laden podcast and do all of it while burning about 10 calories per minute at a 5 mph pace. I can vividly remember one of these days I was multitasking like it was my job- likely listening to a lesson on the Spanish language, watching an inspiring cooking show and flipping the colorful pages of a Better Homes and Gardens magazine. While doing it all, I happened up a recipefor grilled peaches and creamy vanilla bean ice cream- I likely drooled upon the pages passing it off as sweat from the run. I’ve since seen many recipes like this- grilled garden gems served up as nutrient dense, sweet and candied desserts. The natural fructose sugars in the fruit being transformed into a caramel like flavor achieved by the heat of the fiery grill.

IMG_20160312_204318Mind you I’ve seen these recipes many a time- ripped them sneakily out of other people’s
magazines, stashed them in my overstuffed barney-bag of a purse, pinned them upon my hodgepodge of Pinterest boards and yet never actually tried to grill fruit until this last week.

New scene- welcome to my Culinary Kitchen Management class- one of my last-but-not-least classes before I can sit for the Registered Dietary Technician exam this summer. It’s a class I’m challenged in- hot tempers, lots of rules, dress codes, fire, knives and on IMG_20160312_204602occasion tears. This last week I was assigned a recipe for 75 grilled fruit kebabs with a cinnamon and brown sugar glaze- what a treat to make. As I gathered my ingredients that day my excitement waned- 75 fruit kebabs takes a hell of a lot of fruit to make. Whole pineapples, heavy melon after heavy melon and what felt like a trillion pints of strawberries lined my station. I had an awful lot of cutting to do all within two hours time. As I began, the kitchen manager and floaters
\saw my tropical cutting station and set in to help- we got all the prep done in not long, had them skewered upon their wooden sticks and fired on the grill in just under the two hours time.

TheIMG_20160312_203917 sweet chunks of fruit are a fantastic choice for a summer barbeque, low in calories, high in fiber, satiating and a simple but beautiful addition to the tablescape. This recipe called for pineapple, honeydew melon, cantaloupe and strawberries but I’ve, in the past, seen recipes with grilled peaches, pears and apricots. The glaze provided in the recipe would compliment any fruit well. If you do want to pare the fruit with an ice cream, I’d recommend going the frozen yogurt route- choose a frozen dessert with lower calories and fat than your typical vanilla ice cream- the sugar glaze upon the fruit will be sweet enough to balance the two out.

Take that recipe bucket list- charred fruit- check.

 

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