Bananas: Cut bananas in half lengthwise. Brush lightly with a mixture of honey and melted butter and grill until browned and heated, turning once during grilling. Great with jerk chicken, fish or pork or as dessert. Try banana splits with them, adding scoops of ice cream, fresh strawberries and a tad of chocolate syrup in between grilled bananas, or slice the grilled bananas and make banana s’mores.
Pineapple: Sprinkle ground cinnamon on 3/4 to 1 inch thick fresh pineapple slices and grill on directly on grates or perforated rack until warm, about two to four minutes, turning once. Enjoy with Thai Tuna Burgers, as a side dish for any summer meal, or chop and serve with vanilla ice cream.
Peaches, plums and nectarines: Halve and pit any of these stone fruits. Brushing lightly with melted butter isn’t necessary but adds great flavor. Grill, cut side up until just beginning to char, for about two minutes. Turn and cook until fruit is soft, about three to five minutes. Serve with fish, chicken or pork or as dessert alone, or with pound cake or ice cream.
Caramel Apples: slice and peel apples and toss with brown sugar and honey. Put apple mixture in foil pouch (see potatoes directions above), dot with diced butter, seal tightly and grill until apples are tender, about 15 to 20 minutes. Serve as a side dish or with ice cream.