Fruit recipe collection

South Indian green pepper curry with ground coconut, poppy seeds, turmeric, and coriander. A simple vegetarian curry with a fragrant masala paste and fresh cilantro.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Apple Cake for the barbecue. This is absolutely the best apple cake that I have ever had, or made!

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

Grilled chicken breasts topped with a fresh pineapple, red bell pepper, green onion and cilantro salsa. Bright, tropical, weeknight-friendly in 30 minutes.

Grilled Hawaiian fish in basil-coconut curry sauce pairs firm island white fish (mahi-mahi, ono, or ahi) with a quick Thai-style coconut curry bright with lemongrass and ginger.

To see a very similar dessert I made this summer, check out my Grilled Peaches with Coconut Milk Ice Cream recipe.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Grilled Polynesian chicken with boneless breasts brushed in a soy-ginger-brown sugar glaze, then crowned with a pineapple slice and toasted coconut. A quick island-style dinner ready in 40 minutes.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Grilled steaks in a soy-ginger-curry marinade with torch bananas wrapped in foil with honey, coconut, and pineapple juice, finished with flaming brandy. A showstopper BBQ dinner.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe