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to the fruit. I always use canola oil. Finally—and this might be the most important rule of all—you have to start with a clean grill! The last thing you want is a piece of grilled fruit that tastes like last night’s hamburgers. I am always a stickler about maintaining a clean grill and I brush the grates while they are still warm each and every time I use it. If you let that cooked-on food build up, it will be a whole afternoon’s project as opposed to a few minutes of regular upkeep. This holds with everything you grill, but delicate, sweet fruit demands a clean grill more than any other ingredient.

Grilled Bananas with Dulce de Leche Ice Cream and Cinnamon-Orange Sauce

If you haven’t tried grilling bananas, you definitely should. Keeping them partially in their skin while grilling keeps the bananas from falling apart on the grill. The combination of sweet, floral oranges and faintly spicy cinnamon elevates the humble banana to star status.

Serves 4

2 teaspoons grated orange zest

3 cups orange juice (not from concentrate)

2 tablespoons granulated sugar

2 tablespoons light brown sugar

½ teaspoon ground cinnamon

4 ripe bananas

2 tablespoons butter, melted, or canola oil

4 scoops dulce de leche or vanilla ice cream

2 tablespoons sliced almonds, toasted (optional)

Combine the orange zest, juice, and granulated and brown sugars in a medium saucepan over high heat and simmer, stirring frequently, until reduced to 1 cup and thickened to a sauce consistency, about 15 minutes. Remove from the heat and stir in the ground cinnamon. Let cool slightly. (The sauce can be served warm or at room temperature.)

Heat your grill to medium-high.

Leaving the skin on, cut the bananas in half crosswise and then again lengthwise. Brush the cut side of the bananas with the butter and place them on the grill, cut side down. Grill until lightly golden brown, 2 to 3 minutes. Turn the bananas over and continue cooking, skin side down, until the skin begins to pull away from the banana, about 1 minute longer.

Remove the skins from the bananas and place 4 pieces into each serving bowl. Top with a large scoop of ice cream and drizzle with the cinnamon-orange syrup and toasted sliced almonds, if desired.

Grilled Apricots with Greek Yogurt, Warm Honey, and Toasted Walnuts

Fresh, ripe apricots are irresistible. Unfortunately, their season is so short that most people never have the opportunity to experience them and are only familiar with the dried variety. Make it a point to find some when they become available in May or June and try this recipe. Even though they are wonderful eaten raw, grilling them and topping them with cold, creamy Greek yogurt and warm honey puts them over the top and makes for an elegant dessert. If you can’t find fresh apricots or they are out of season, substitute fresh nectarines, peaches, or plums. Don’t let this recipe go to waste.

Serves 4

6 ripe apricots, halved and pitted

3 tablespoons canola oil

½ cup honey

¼ cup chopped walnuts, toasted

¾ cup Greek yogurt

Fresh mint sprigs, for garnish (optional)

Heat your grill to high.

Brush the apricots with the oil, place on the grill cut side down, and cook until golden brown and caramelized, about 2 minutes. Turn the apricots over and continue cooking until just warmed through, about 2 minutes longer.

While the apricots are cooking, combine the honey and walnuts in a small pan, place on the grates of the grill, and cook until heated through, about 3 minutes.

Remove the apricots from the grill and place 3 halves on each plate. Top each half with some of the yogurt and drizzle the honey-walnut mixture over the top. Garnish with a mint sprig, if desired.

Grilled Banana and Nutella Panini

Elvis had his peanut butter and banana sandwich and I have this. Now, I love peanut butter as much as the next American, but I am crazy about Nutella, an extremely rich and creamy chocolate and hazelnut spread from Italy. You can find Nutella in your grocery store keeping company, coincidentally, with the peanut butter.

Serves 4

2 ripe bananas

8 (½-inch-thick)