First, prepare your grill. Start by scrubbing the grate — you need it squeaky clean for this endeavor. Then light the charcoal or ignite the gas. We want a hot side and a cool side, known as “indirect grilling” in the barbecue universe. Medium heat is preferable, so use fewer briquettes, or throw your fruit on after you’ve grilled the entree and the coals have mellowed.
When selecting fruit, I look for stone fruit (like peaches, apricots and nectarines) that gives slightly when pressed. You want them a shade underripe, so the cut halves hold their shape on the hot grill. My aforementioned plums fell through because they were too soft, but if your plums are just right, you have my blessing and my jealousy. Slices of larger fruit, like watermelon and pineapple, stand up to the heat, particularly if you leave the rind on. Charred bananas and plantains are so delicious, you’ll want to throw one on the grill every time you fire it up. Simply slice them in half vertically, and leave the peel on for support.