By Sueson Vess

Allergy-Friendly Grilled Fruit

SERVES 4 TO 6

Here’s a simple yet surprisingly delicious end to a summertime meal. Fresh pineapple, cantaloupe, peaches and apricots make ideal choices for the grill. Grilling caramelizes the fruit, bringing out its rich, sweet flavor.

Pineapple, peeled and sliced into spears 1 to 2 inches
    wide or
Peaches, cut in half, stone removed or
Apricots, cut in half, stone removed or
Cantaloupe, peeled, sliced in wedges
Toasted coconut flakes, unsweetened
Fresh lime juice

1. Preheat grill to medium-high. Rub grill grate with oil to keep fruit from sticking.

2. Grill fruit for 3 to 5 minutes until heated through and caramelized grill marks appear.

3. Top with a sprinkle of toasted coconut flakes and a squeeze of fresh lime juice. Alternatively, brush fruit with melted raspberry jelly while on the grill. Serve hot with a garnish of cinnamon sticks.

Recipe by Sueson Vess, author of Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess. Click here to purchase.