Fruit BBQ Recipes
Forget the gas ... here's the recipe for more BBQ flavour!
Enjoy your outdoor meal this year even more, with the unbeatable
flavour of food cooked over Heat Beads® BBQ Briquettes.
Char-Grilled Mangoes
Brant Macdonald
Char-grill the cheeks, flat side down until they are
coloured. Squeeze over lime juice, serve with coconut ice cream.
Slice them up, add fresh raspberries and drizzle with
Galliano
Char Grilled Mango and Honey
Danielle Beckett
Simple yet extremely satisfying, healthy yet indulgent.
Ingredients:
- 4 small mangoes
- 2tbl brown sugar
- thick cream
- honey
Method:
- Slice mangoes into 4 cheeks and score diagonal cuts through each cheek without breaking the skin.
- Sprinkle each cheek with brown sugar and place on a hot bbq grill plate until browned slightly.
- Serve add a dollop of thickened cream and drizzle honey.
- May serve 4 (but if you feel like being naughty serves 2)
Grilled Pineapple with Cracked Salt
John Ryan
Take one ripe pineapple, skin and cut out the eyes. Either core and cut the pineapple into rings or slice the pineapple from the core; marinade in a good Rutherglen Muscat for 4 hours. Heat the grill to hot and place the pineapple slices on, watching carefully as they will char very quickly. Turn once and ensure you get good grill lines. Remove from the grill and crack rock salt liberally over. Serve with good quality vanilla ice cream if desired.
Barbecue Fruit
Da Silva family - Victoria
Ingredients (quantities as desired):
- Bananas
- Whole apricots
- Lemon juice
- Honey
- Ginger
- Rum
Peel the bananas, wash and deseed apricots and cut all in half. Mix some lemon juice with honey (be generous), adding a spoonful of grated ginger, a dash of rum and stir well. Dip the fruit in the lemon juice and roll them in the brown sugar and cinnamon mixture. Using Heat Beads® BBQ Briquettes, quickly light the barbecue and then place the fruit on the grill over some foil until sugar crystallises. Serve with vanilla ice cream.
Baked Rhubarb and Mint
Alan Dew
Chop a bunch of rhubarb into 3cm lengths.
Place in foil parcel with tbsp of vanilla essence and 1/2
cup of chopped fresh mint.
Seal parcel and cook for 15-20 minutes. Serve warm with
homemade mint ice cream.
Watermelon and Mint Salad
Lesley McCauley
Combine in a bowl chopped watermelon, onion and mint.
Refreshing served with meat.
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