2 International Drive

Rye Brook, NY 10573

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Grilled Fruit with Tri-Color Pepper Coulis and Balsamic Reduction

January 1, 2009

 

Ingredients:

  • 1 papaya

  • 1 seedless watermelon

  • 1 honeydew

  • 1 pineapple

  • Olive 0il

  • Kosher salt to taste

  • Black pepper to taste

  • 2 oz. balsamic vinegar

  • Tri-color pepper coulis (recipe below)

Preparation:

  1. Preheat grill to high. Cut all fruit into slabs 2 inches thick. Brush with olive oil and season with salt and pepper. Grill fruit on high for 2 minutes, then quarter turn and grill for an additional 2 minutes. Flip and grill an additional 2 minutes. Let fruit cool then cut into 2 inch cubes. While cooling, reduce the balsamic vinegar by half.

Red Pepper Coulis

  • 1 red bell pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1 clove garlic, minced

  • Kosher salt and black pepper to taste

Yellow Pepper Coulis

  • 1 hot banana pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • Kosher salt and black pepper to taste

Green Pepper Coulis

  • 1 Jalapeño pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1 clove garlic, minced

  • Kosher salt and black pepper to taste

Preparation:

  1. Roast peppers directly over the fire, turning frequently until charred. Or, preheat the oven to 475 degrees.  Line a baking sheet with foil and place the whole peppers on the baking sheet.  Roast until the skin is browned and bubbling, about 15 minutes, turning at least a few times during cooking to brown all sides.  Once the peppers are evenly browned, remove them to a plate or bowl and cover with plastic wrap or foil, let stand about 15 minutes.

  2. Transfer the peppers to a cutting board. Peel the skin from the outside of the peppers and discard. Seed and finely chop the each of the three peppers separately (keep seeds intact for more heat).   Place each color pepper in a small mixing bowl and add the olive oil, vinegar, garlic, salt and pepper.  Mix with a fork to combine.  Keep chilled.

 

Recipe by Angelo S., Flik Independent School Dining Senior Director of Dining Services

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