It all started last night…out of desperation.
We were gathered with B’s entire extended family around a cozy outdoor fire pit on a perfect Palm Springs night. The air, which had been smotheringly hot during the day, was now cool and refreshing, causing our moods to soar. We shared stories and laughs and I pulled out a bottle of my favorite red wine to share.
Life was good.
And then the kids appeared around the corner of the house, carrying a big bag of s’mores supplies and skewers. Uh oh. Which sugar-loving relative packed those? While sticky-sweet marshmallow sandwiches used to be one of the best things about summer, I knew better now. My refined-sugar crashing days were behind me.
Now when I’m at home, in my perfectly ordered world, I don’t have to see, smell or think about off-limits foods. But life does not take place in a bubble, and there I was sitting shoulder-to-shoulder with happy marshmallow roasters.
I wanted to roast something too.
So I took a walk to the kitchen and looked around. A big bowl of perfectly plump strawberries and a bunch of bananas seemed as good as anything to try grilling.
Wow, what a treat! The strawberries, when carefully roasted, stayed cool in the inside and warm and juicy on the outside with an increase in the intensity of the strawberry flavor. The bananas, when charred beyond reason and split open, were sweet, creamy and delightful.
It was so much fun that everyone wanted to try my grilled fruit, and the marshmallows were cast aside. Heehee, real food prevails again!
So today I went through the steps and took photos to show you how you too can enjoy grilling fruit around a fire pit, and avoiding that refined-sugar crash.
Gather and wash the fruit and find some sturdy, metal skewers.
For the Bananas: Put the bananas right in the flames. You want them to get really, really charred on the outside.