NYWCA 2014 SPRING POTLUCK–theme France in Spring

oh it was a rainy day and i managed to dodge out of work a few minutes early

i am preggers at this point

i baked this awesome rustic prune and pear dessert

i ride the train with some members, who i do not outright talk to until we ended up on a street corner by citi in NY, all wondering where the church we were supposed to go to was

it was a trick–the church did not look like a church

it was a well attended event and they were concerned that i was standing at the bar bartending–hey at least i was not drinking 🙂 🙂

the food was good and i managed to take home some and my left over dessert

when i left it was still raining cats and dogs

i had the fortunate luck of my husband picking me up, but the catch, i had to walk over to the bar where he was in the pouring rain (preggers, hands full and walking in the rain at 9pm at night)–this is the NY way














Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Jessica Goldman Foung (a.k.a. Sodium Girl) is giving her fruit some fire.

Grill More Fruit

Throughout most of the year, there are five main tastes to play with: sweet, salty, sour, bitter, and umami. But during the summer, when the grill fires up, an unofficial sixth taste busts its way into the flavor game: smoky. And while that little bit of heat and char is what makesjuicy burgers taste so good, it also does wonders for your fruit, too — just imagine the potential ambrosia makeover. 

Why grill fruit? For one, it means that you can cook an entire meal, from appetizer to dessert, in one place, which minimizes cleanup. But more importantly, grilling will caramelize the natural sugars in fruit, and lock in its flavor. 

So save room on the grill and use these tips to fire up your summer produce. Because your fruit deserves more than a salad bowl.

Grilled Fruit

What Fruit To Use
Honestly, anything fresh and in season will work. Just make sure to pick produce that’s just slightly ripe; firmer fruit stands up better to the heat. 

How to Prep Fruit
It’s best to leave the peels on your fruit — this will help hold its shape.  

As for knife work:

  • Cut larger fruit — like watermelon, mango, pineapple, and cantaloupes — into wedges.  
  • Cut medium-sized, rounder fruit — like avocados, bananas, apples, figs, citrus, peaches, and pears — in half and remove pits, cores, and seeds. (Then fill up those pockets with everything from couscous to ice cream.) 
  • For small fruit — like berries, tomatoes, and grapes — or slices of fruit, use skewers or a grill basket. 

Then, be sure to brush the fleshy side with neutral oil (coconut, grapeseed, canola) or melted butter before hitting the grill.

More: Pair grilled citrus with grilled scallops and a chili glaze.

Grilled Scallops and Grapefruit

How to Give Fruit Flare
Fruit loves a good marinade or a glaze. Go sweet (citrus juice, maple syrup, honey); go savory (vinegar, herbs, and even barbecue sauce); go spicy (chili powder, smoked paprika, a curry blend); or go off the wagon with a splash of bourbon or Grand Marnier. 

Just remember: If you’re using sugary rubs or glazes, apply them towards the end of grilling to prevent burning.

How to Cook the Fruit
First things first, make sure your grill is super clean. Then, place the fruit flesh-side down on the grates (here’s where that brush of oil is so important). Cook over medium to medium-high heat for a few minutes, or until it’s as done as you want it. If you’re looking for a smoky flavor with minimal cooking, place your fruit on a cool part of the grill, over indirect heat. And remember: For softer, smaller fruits, keep a watchful eye to avoid a blackened, mushy mess. 

How to Grill Fruit  Grilled Fruit

What to Do with Grilled Fruit
If you’re nervous about grilling fruit, start with sturdy cantaloupe,pineapple, or watermelon. Not only will they hold up well on the grill, but they’ll pair with sweet and savory creations. (We brushed ours with coconut oil, then sprinkled it with cumin and flaky salt, and served it with a squeeze of lime.)

Grilled Fruit

Once you have your confidence, go bananas. Or avocados. Or peaches

Grilled Stone Fruit with Coconut Snow

Serves 4 

1/4 cup sugar
1/4 cup water
1 cup coconut milk (I used full fat)
2 tablespoons lime juice
2 tablespoons basil
2 tablespoons mint
4 nectarines (or peaches, apricots or bananas!)
Neutral flavored oil

  1. Heat sugar and water until sugar has dissolved into a simple syrup. Cool. Mix 3 tablespoons of the simple syrup with coconut milk, lime, a pinch of salt, and 1 tablespoon each of the basil and mint. (And if you want a nice cocktail while you grill the fruit, muddle a couple lime halves with basil and mix with remaining simple syrup and tequila!)
  2. Pour the mixture into a 9 x 9-inch baking dish, cover and freeze. You can either stir with a fork every 15 minutes or so to get a finer crumble, or let the whole thing freeze and crack it into chunks. (It took a little over an hour for mine to set.) This can be made ahead.
  3. Heat a grill and be sure the grate is clean. Cut fruit in half, lightly brush with oil, and grill cut side down just until grill marks appear. Put on a plate (or bowl) and top with coconut snow. Garnish with basil and lime zest if desired.