A fruit grill is a versatile grill that you can make at home for a lot less than you would spend on a grill, says Jamie, a former fruit cook at the University of Auckland in New Zealand.
Jamie’s Pitaya Fruit Grills have been featured in New York Times Best of the New York City, The New Yorker and Popular Science.
This year Jamie and his family have been preparing fruit for a Thanksgiving dinner.
“I wanted to make something that wasn’t expensive, but that I could cook for a family, for myself,” Jamie said.
His father-in-law, Tim Brierley, also works in the fruit business, and Jamie wanted to bring some of his expertise.
“He’s really the guru on fruit grilling,” Jamie says.
Jamie and Tim began with an idea: “We wanted to grill fruit.
We wanted to cook a grilled fruit, but we wanted it to be good for you,” he said.
A Fruit Grill is made of a single piece of fruit, and the grill pan is covered with a grill grate.
“We were trying to get the grill to be as long as possible, but with a little bit of variation,” Jamie explained.
The grill can also be made of anything.
“It’s not like a grill on a big metal table,” Jamie added.
“You can put your fruit in the middle of the grill and just put the grill grate on the top of the fruit.”
A fruit grinder can be made from a combination of wood and plastic, depending on the size and shape of the fruits you’re using.
Jamie was able to find a grill that could handle both types of fruit grills.
To start, the grill needs to be filled with fresh fruit.
“To make sure you have fresh fruit on the grill, you need to lay it out on the grates.
We found this out on a day trip to New Zealand,” Jamie explains.
“As soon as we went out we brought all the fruit in and it was all the same size and the same shape.
That was a challenge, but you need fresh fruit in order to make the grill.”
Jamie then took his grinder to a local hardware store and bought two plastic grate covers, which he attached to his grill grate using a pair of kitchen scissors.
After the grate covers were cut, Jamie took a large bowl and filled it with a thin layer of fresh fruit and let it sit overnight.
“The next morning you can see the fruit has cooked down and is a little mushy,” Jamie recalled.
“If you want to make sure it’s all fresh and everything is done, you put it in the refrigerator overnight and you can start the grill over,” he added.
Once the fruit is fully cooked, it is put on the grilled fruit grates and covered with fresh basil.
The next day Jamie used the grill cover to place the fruit grill over a gas grill, which cooks a little faster.
“In this case, the gas grill is so slow that it’s not really a grilling process at all,” Jamie continued.
“But it’s a really nice grill.”
To make a fruit grill, Jamie used a piece of wood that was 2 to 3 feet (60 to 100 centimeters) long and 2 to 4 inches (5 to 8 centimeters) wide.
The wood is cut down and the edges are stitched together to form a shape.
“There’s a lot of work involved in making this thing,” Jamie told The Lad.
“And it’s pretty much the same process as any other grill you can find on the market.”
The fruit grill was built for cooking and served on a side of rice or a vegetable stir fry.
Jamie made it to his goal of cooking 50 servings of fruit per grill.
For the Thanksgiving dinner, Jamie served the fruit grilled with a spicy chicken breast.
Jamie told the Lad that he made the grilled chicken breast because he wanted to be able to cook it and have something to eat while it was in the grill.
“Because I’m really a big fan of chicken, I’m always trying to make it,” Jamie admitted.