Fruit Delicacies

Bored with plain, bland fruits? Incorporate Fruits in your daily diet by grilling fruits.Grilling brings out bold flavours and extra sweetness from nectarines, mangoes, even grapes - experience the sizzling, juicy, melty goodness of grilled-kissed fruits yourself with these luscious entrees, sides and desserts.

1.Steak And Nectarines(serves 4):
Toss juicy nectarines with a sweet-hot chilli powder blend, then sear on the grill.Pile them on a grilled steak and add bacon.With Steak and Nectarines, who needs potatoes?

Ingredients:
3 tsp sugar; 1 to 1 1/2 tsp chilli powder; 1 1/2 tsp salt; 1 tsp ground cumin; 1/2 tsp freshly ground black pepper; 1/2 to 1/4 tsp cayenne pepper; 4 150-to-200 g boneless steaks(cut into 1/2 inch thick); 2 firm, ripe nectarines(pitted); 8 slices bacon;
Method:
In a bowl, combine sugar, salt, and spices.Reserve 1 tsp; sprinkle remaining over both sides of meat; set aside.Cut each nectarine into 8 wedges; toss with reserved mixture and 2 tsp water.For charcoal grill, put bacon in a cast-iron skillet; place directly over coals.Cook 8-10 minutes.(For gas grill, preheat grill. Reduce heat to medium.Cook as above).Place steaks on grill over coals.Grill turning once.Allow 4-6 minutes for medium-rare.Place nectarines on grill last 3 to 5 minutes, turning often.Transfer steaks to plate; top with bacon and nectarines.

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2.Scallop And Pineapple Kabobs(serves 4):
Ingredients:
2 tsp finely shredded lime peel; 1/4 cup lime juice; 1/4 cup snipped fresh coriander; 2 jalapeno peppers(seeded, chopped); 2 tsp sugar; 1/3 cup canola oil; 16 sea scallops(about 40g); 12 larde fresh pineapple chunks; 1 avocado(peeled, cut in 8 chunks); salt and pepper to taste;
Method:
For dressing, combine lime peel and juice, coriander, jalapeno, sugar, salt, and pepper.Whisk in oil; set aside.Combine scallops, pineapple and avocado.Toss with 2 tbsp dressing; reserve remaining.Marinate 15 minutes; stirring often.Thread pieces on four 12 inch skewers.Grill on greased rack directly over medium-high heat for 8 minutes, turning once halfway through grilling.Transfer to platter.Serve with remaining dressing.

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3.Apricot Onion Dip(serves 12):
Ingredients:
4 apricots(pitted and cut in wedges); 2 tsp olive oil; 3/4 tsp chilli powder; 1 large white onion(cut in 1/2 inch thick slices); 3/4 cup sour cream; 1/3 cup mayonnaise; 1/8 tsp ground coriander; 1/8 tsp cayenne pepper; 1/2 tsp salt;
Method:
In a medium bowl, toss apricots with 1 tsp olive oil and chilli powder.Brush onions with remaining oil.Grill apricot wedges on rack of uncovered grill directly over medium coals, 3-4 minutes per side.Grill onion slices 7 to 8 minutes per side.(For gas grill, preheat grill.Reduce heat to medium.Place apricots and onions on grill.Cover; grill as above).In a bowl, combine sour cream, mayonnaise, coriander and cayenne.Chop onions in pieces; stir into sour cream mixture.Chop apricots; spoon atop dip.Serve with baguette slices and chives.

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4.Corn Mango Salad(Serves 6):
Ingredients:
4 medium fresh ears of sweet corn(cleaned, frozen corn will also do); 2 to 3 large mangoes; 1 medium onion; 2 tbsp olive oil; 6 cups fresh rocket leaves;
Dressing:
3 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tsp sugar; 1/2 tsp curry powder;
Method:
Cut kernels from cobs.Seed and peel mangoes; cut in 12 slices.Peel onion; cut in 6 wedges; leave root intact.For charcoal grill, place 9 to 10 inch cast iron skillet on rack directly over medium hot coals.Heat 3 minutes.Add corn and 1 tbsp oil.Cook and stir 2-4 minutes.Remove from grill; transfer kernels to six serving bowls.(For gas grill, preheat grill.Reduce heat to medium.Place cast-iron skillet on rack directly over heat for 3 minutes.Add corn.Grill as above.)In a bowl, combine mango slices and onion wedges; drizzle with 1 tbsp olive oil.Toss.For charcoal grill, place mango and onion on grill directly over medium coals.Grill mango for 3 to 5 minutes, turning often.Transfer mango and onion to bowl.(For gas grill, reduce heat to medium.Place mango and onion on rack, directly over heat.Cover; grill as above).For dressing, combine lemon juice, sugar, curry powder, 1/2 tsp salt and 1/8 tsp pepper.Whisk in remaining 3 tbsp oil.Add 1 tbsp dressing to mango mixture; toss.Spoon mango atop corn.Drizzle the rocket leaves with remaining dressing; toss.Add to bowls.

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