There’s a real wow factor to bringing a huge platter to the table with a whole pineapple and big wedges of melon. Especially when they’re grilled. Throwing fruit on the barbecue concentrates the sweetness and makes those natural flavours really shine, especially with a splash of homemade syrup.
Featured in RICARDO Magazine SUMMER 2018 (p. 49)
Sans produits laitiers
1 pineapple, peeled and cored
1 small watermelon, with rind, cut in half
1 orange, peeled with a knife to remove rind and pith
1 mango, peeled and cut in half, pit removed
1 just-ripe banana, unpeeled, cut in half lengthwise