Burnt Brown Sugar Grilled Fruit with Lime Yoghurt

    30 minutes

    Grilling fresh in-season fruit is the perfect way to end a barbecue. This dessert is fresh, light and super easy, but looks impressive arranged on a large platter. The burnt brown sugar helps to caramelise the fruit.

    1 person made this

    Serves: 4 

    • 2 tablespoons brown sugar
    • 2 teaspoons finely grated lime rind
    • 1 cup (280g) Greek-style yoghurt
    • 500g pineapple, peeled, thinly sliced
    • 1 large mango, cheeks removed, halved
    • 2 kiwifruit, peeled, halved crossways
    • 8 strawberries

    Preparation:10min  ›  Cook:10min  ›  Extra time:10min cooling  ›  Ready in:30min 

    1. Heat a small frying pan over low heat. Add the sugar and 2 tablespoons water. Cook, stirring, without boiling, for 1 minute or until sugar dissolves. Increase heat to medium-high. Cook, without stirring, for 2-3 minutes or until mixture caramelises and smells slightly burnt. Remove from heat. Cool slightly. Stir in the lime rind.
    2. Place the yoghurt in a small bowl. Add half the burnt sugar mixture and mix until combined. Place in the fridge until required.
    3. Preheat a barbecue or chargrill over medium-high heat. Brush the fruit lightly with the remaining burnt sugar mixture. Cook the fruit for 1-2 minutes each side or until lightly charred. Serve the grilled fruit with the yoghurt mixture on the side.

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