Grill fruit as a chic side dish

Serving grilled fruit as a side dish seems to make the whole meal more posh.

The high heat of grilling brings out the sweet and tart flavors and caramelizes the sugars.

Bananas, pineapples, peaches, plums, apples and pears can be cut in half, pitted or cored, and then grilled.

Oranges and other juicy fruits do best cut into thick slices. In general, leaving the skin or peel on the fruit helps maintain its structural integrity as it cooks.

Softer fruits such as mango, papaya, peaches and nectarines require more attention because they cook quickly and turn to mush if overcooked. You can cook these by placing slices in a skillet specifically designed for the grill.

Always coat grill racks with oil before heating, but remember that using an aerosol spray over an open flame is very dangerous and can cause an explosion.

Grilled Pineapple Salsa

Makes 4 servings

1/2 pineapple, peeled, cored and cut across in 1/2-inch slices

1/2 cup chopped red onion

1/2 cup chopped red bell pepper

1/4 cup chopped cilantro

1 teaspoon lime juice

1. Coat grill rack with cooking spray. Heat grill.

2. Lightly coat the pineapple slices with cooking spray and place on the hot grill. Cook 4-5 minutes on each side, or until fruit is nicely marked and tender. Transfer to a plate. Let cool.

3. Combine the onion, bell pepper, cilantro and lime juice in a bowl. Cut the cooled pineapple into 1/3-inch pieces and toss with the other ingredients.

Per serving: 53 calories, 1 gram protein, 13 grams carbohydrates, 2 grams fiber, no fat, 3 milligrams sodium.

Green Salad With Grilled Plums, Blue Cheese and Pecans

Makes 4 servings

4 plums, quartered and

pitted

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

6 cups torn green lettuce (such as mixed field greens, arugula, romaine)

1/4 cup thinly sliced red onion

1/4 cup crumbled blue cheese

1/4 cup pecans

1. Coat the grill rack with cooking spray and heat. Lightly coat the plums with spray and place on the grill. Cook 2 minutes, turn and cook another 2 minutes, or until marked and tender. Set aside.

2. Whisk together the lemon juice, olive oil, mustard, salt and pepper.

3. Mix together the lettuce, onion, blue cheese and pecans. Toss with the dressing. Gently stir in the plums and serve.

Per serving: 192 calories, 4 grams protein, 14 grams carbohydrates, 3 grams fiber, 14 grams fat, 3 grams saturated fat, 273 milligrams sodium.

Balsamic Glazed Grilled Peaches

Makes 4 servings

1/4 cup balsamic vinegar

2 tablespoons honey

4 peaches, halved and pitted

1. Bring vinegar to a boil in a saucepan; reduce heat and simmer until reduced by half. Remove from heat and stir in honey.

2. Coat grill rack with cooking spray and heat. Lightly coat peach halves with spray. Place peaches, cut side down, on the grill and cook until well marked, about 3 minutes. Turn and cook until fairly tender, about 3 minutes longer. Brush the tops with the vinegar mixture and grill another 1 minute.

Per serving: 105 calories, 2 grams protein, 26 grams carbohydrates, 2 grams fiber, no fat, 4 milligrams sodium