Grilled Fruit Can Be A Memorable Dish At The Memorial Day Cookout

STORRS, CT - Move over potato salad.

Stand aside cole slaw.

See ya macaroni salad.

It’s time to try grilled fruit this Memorial Day.

Wait, grilled …?

"I know, I know, I said the same thing when I first came across it … 'really?' But it is really really good," said Chef Robert Landolphi, the assistant director of culinary operations at the University of Connecticut.

Landolphi has never been shy about offering up some gourmet holiday recipes.

The first he presented this week was for maple glazed fruit skewers.

"It’s a fun, healthy dessert or even a side dish," Landolphi said. "It’s Memorial Day and you are grilling chicken and ribs (Landophi is known for his ribs for those keeping score at home) and the side dishes are usually on the heavy side like the potato salad and the macaroni salad. This is a light, sweet alternative."

Another tasty alternative Memorial Day side dish is grilled watermelon salad with feta, Landolphi said. A quick trip to the grill caramelizes the watermelon and seals in the juices.

“It also gets a smokey flavor with a nice char,” Landolphi said.

Grilling the fruit has a social aspect to it,” he said. “It keeps you outside where you want to entertain.”

Here are the recipes:

Maple Glazed Grilled Fruit Skewers

• ½ cup maple syrup
• 1 tsp vanilla extract
• ¼ teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 2 firm peaches, plums or nectarines- halved and pitted
• 2 bananas, peeled and cut into 1 inch chunks
• 1 cup pineapple chunks
• 8 Large Strawberries
• 4 wooden skewers, soaked in water 20 minutes
• 1 pint vanilla non-dairy ice cream substitute
• In medium bowl, whisk together maple syrup, vanilla, nutmeg and cinnamon.
• Add fruit and toss gently to coat with glaze, and refrigerate for at least 1 hour.
• Preheat grill to medium-high, and generously oil grates.
• Thread the fruit on the skewers, alternating varieties.
• Place skewered fruit on the grill cut side down, and cook until heated through and caramelized 2 to 3 minutes per side.
• Place on plate and serve with scoop of vanilla ice cream or whipped cream.

Makes 4 servings

Grilled Watermelon Salad with Feta

• (4 servings)
• 1 pound baby arugula
• 1 small watermelon (about 3 pounds), preferably seedless
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• 3 tablespoons fresh squeezed orange juice (about 1 orange)
• Pinch of Himalayan or sea salt
• Pinch of cayenne pepper
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese
• Preheat a gas grill or build a charcoal fire for direct grilling.
• Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch- thick
• slices.
• Brush the slices lightly with olive oil and set aside until ready to grill.
• Combine lime and orange juices in large bowl. Add the salt and cayenne and whisk continually while adding the oil in a thin stream.
• Add the mint and arugula and set aside.
• Grill watermelon slices until marked and just warmed through but still crunchy, 2 to 3 minutes per side.
• Let cool.
• Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl with arugula.
• Pour the dressing over the top and toss gently. Top with the feta cheese and serve.