Fruit on the grill easy as coals start cooling

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Since grilling is a generally healthy way of cooking, why limit yourself to the entree? Grilling is healthy because often little additional fat is used during cooking, as is typical in other preparations such as sauteing. So you might as well take advantage of this healthy technique and toss dessert on the grill, too.

Grilled fruit is a light alternative to the rich cakes, pies and ice cream that often accompany summer barbecues.

"It makes fruit seem like a more decadent dessert than this healthful finish really is," according to Cheryl and Bill Jamison, authors of several books on grilling, including "The Big Book of Outdoor Cooking and Entertaining."

Grilling fruit caramelizes the natural sugars, softens the texture of the flesh and releases the delicious juices. The flavors of the fruit become concentrated, and the smokiness of outdoor cooking adds an element right at home with the taste fresh fruit.

Many fruits can be grilled, but as a rule of thumb, the more watery the fruit is, the harder it is to grill. Wet fruits such as watermelon and some types of berries get mushy and lose their shape over a fire.

Hard fruits such as pears, apples and pineapples are the easiest. These fruits work well because they keep their shape and texture while cooking. Plus they're harder to burn accidentally.

Very little fat is needed for this cooking technique. The Jamisons recommend preparing the grates with oil and brushing the fruit with canola oil, or even a little melted butter or almond oil. This will ensure that the fruit won't stick to the grates or become too dry.

Grill fruit over medium heat (or even over a dying charcoal fire) for several minutes on each side until softened and caramelized (lightly browned) to your liking. Make sure your fire is under control, as flare-ups will quickly blacken the fruit.

Try sprinkling apple or pear wedges with cinnamon or a little brown sugar and then grilling them for about 5 minutes per side. Brush the pieces first with lemon juice, so they don't brown, before you get them on the grill.

Grilled slices of pineapple become a luscious tropical dessert when served with a drizzle of coconut milk and a sprinkling of chopped macadamia nuts.