7 fruits that you’ll want to toss on the grill

We rely on the grill to cook many of our picnic standards, like kabobs, burgers, and chicken. But what about dessert? As it turns out, some of your fruit salad favorites taste even better—with sweeter, more complex flavors—when served hot off the grill.

Caramelized fruits make for a quick and wholesome after dinner option all on their own, while grilled peaches and pears can elevate the flavor of any green salad. To round out your cookout, here are seven barbecue-friendly fruits, plus the sweetest ways to serve them.

To enhance the flavor of pineapple, place thin slices or spears on a hot grill. The fruit is packed with fiber and enough vitamin C to last the whole day. A piece of grilled pineapple might not ward off the common cold, but getting enough of the nutrient is important for the proper growth and repair of the body's cells.  

Don't be afraid to mix pineapple with your savory dishes. The grilled fruit makes the perfect topper for lean beef or turkey burgers. Or consider a pineapple kabob: Try it cubed and skewered between pieces of chicken breast, onion, and bell peppers of various colors.

Mangoes are at the peak of ripeness during the summer months, making the period between May and September the perfect time to sink your teeth into these fleshy fruits, but you can find them year-round in many supermarkets. For a sweet and spicy treat, slice and skewer one medium fruit before topping with a generous squeeze of lime juice and a sprinkle of tajin, a colorful seasoning that combines mild chili, lime, and salt. Toss on the grill and enjoy a refreshing snack with just 140 calories and about 4 grams fiber.

A flavorful mango salsa is perfect for serving with a filet of your favorite fish, like salmon. Slice and grill one mango, then chop the warm fruit and mix with diced tomatoes, onion, lime juice, and chopped cilantro.

A grilled mango "cheek" (the flesh found on either side of the pitt) can also be served beneath a dollop of homemade "nice" cream, made by blending a frozen banana until smooth. Top with a sprinkle of unsweetened coconut flakes.

Thinly sliced pears taste great atop a grilled chicken, gorgonzola, and arugula salad, but barbequed pears add a flavorful twist. Grab the juiciest pear you can find, remove the core and slice in thin strips, lengthwise, before placing on the hot grill. Using a grill basket can help keep smaller pieces in place without them falling through the grates. A strong piece of foil can also do the job.

You can also make pears the star of the show. To whip up a pear-focused dessert, slice a medium fruit down the center and scoop out the seeds. Grill each side for several minutes until it is fork-tender and top with a scant teaspoon of honey and a tablespoon of chopped nuts. This dessert is seriously sweet, yet low in calories. Plus, it also delivers a dose of fiber and protein.    

Peaches are the perfect addition to any backyard gathering. To make a crowd-pleasing dish, wash your desired number of peaches, slice each fruit in half and remove the pit. Give each side a brush of honey—no more than one teaspoon per peach—and let the grill do its thing.

Plate your fruit with a quarter cup of plain nonfat Greek yogurt, which can be whipped with a drop of vanilla extract. Top your creation with a sprinkle of ground cinnamon and take a knife and fork to this treat.

You can also top a cup of low-fat cottage cheese with grilled and diced peaches for a lunch that's packed with protein and fiber, which will help you keep your energy up through the afternoon.

Bananas are available all year long, so you can enjoy these grilled treats from January to December. (You may just have to brave the cold to turn on your grill.)

To create the grilled banana boats of your dreams, cut a deep slit on the inside curve of the unpeeled banana; take care not to slice all the way through the fruit. Fill the opening with a tablespoon of dark chocolate chips and chopped pecans. Cover the bottom of the fruit with foil and grill for about 10 minutes.

If you prefer a chocolate-free dessert, begin by peeling your medium-sized bananas and slicing them in half, lengthwise. Coat each half with a bit of honey—half a teaspoon per piece—and a sprinkle of cinnamon. Grill until dark, even grill marks begin to form, flipping after just a few minutes.

Apples aren't only a beloved fall fruit. Many varieties are available year-round. This recipe takes a bit of prep work, but the results are worth it.

Select your favorite type of apple and slice your fruit in half, taking care to remove the core. In a resealable plastic bag or airtight container, combine a splash of all-natural orange juice, a drizzle of honey, a drop of vanilla extract, and a sprinkle of cinnamon and nutmeg. Let the apples marinate in the fridge for an hour or two and grill for about three minutes on each side.

When you're ready to eat, plate two haves atop a small scoop of vanilla or nondairy ice cream and drizzle on the extra citrus sauce. If you'd like to add some crunch, sprinkle on some toasted oats or chopped walnuts.

This vibrant fruit makes for a refreshing poolside snack. Elevate the look and flavor of this thirst-quenching fruit by slicing it into wedges and tossing it on the grill. Before firing up the barbeque, top your watermelon with lime juice, lime zest (to add some color), a sprinkle of salt, and a drizzle of olive oil. Or skip the oil and sweeten your melon with all-natural maple syrup.   

Dunk your wedges in a cool yogurt dip—a combination of plain, nonfat Greek yogurt, lemon juice, and honey. Cube the warm fruit and combine with diced cucumbers and a sprinkle of crumbled low-fat feta cheese and top with a drizzle of balsamic or red wine vinegar. Grilled watermelon also tastes great plain and simple.  

No matter how you eat it, watermelon is a great source of vitamins A and C, which help support your body's cells. The fruit is also made of more than 91 percent water, so it delivers some of the essential hydration your body needs.