By Mayo Clinic Staff

Dietitian's tip:

Grilling caramelizes the natural sugar found in fruit, which turns the sugar brown, makes it sticky and intensifies its sweetness. Balsamic vinegar with its sweet-yet-tart flavor is a wonderful complement to grilled fruit.

Number of servings

Serves 6

Ingredients

    1 small pineapple, peeled, cored and cut into wedges
    2 large mangoes, cored and cut in half
    2 large peaches, cored and cut in half
    Nonstick, butter-flavored cooking spray
    2 tablespoons brown sugar
    1/2 cup balsamic vinegar
    Mint or basil leaves, for garnish

Directions

In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray. Toss and spray again to ensure the fruit is well-coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside.

In a small saucepan, heat the balsamic vinegar over low heat. Simmer until the liquid is reduced in half, stirring occasionally. Remove from the heat.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Place the fruit on the grill racks or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes.

Remove the fruit from the grill and arrange onto individual serving plates. Drizzle with balsamic syrup and garnish with mint or basil. Serve immediately.

Nutritional analysis per serving

  • Total fat 0 g
  • Calories 120
  • Protein 1 g
  • Cholesterol 0 mg
  • Total carbohydrate 29 g
  • Dietary fiber 3 g
  • Monounsaturated fat 0 g
  • Saturated fat 0 g
  • Sodium 5 mg
Feb. 01, 2008