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Quarter the dragon fruits lengthwise through the peels. Cut the peel from each quarter, then sprinkle 1 tablespoon sugar all over the quarters.

Brush the grill grate and coat with oil. Grill the dragon fruit directly over medium-high heat perpendicular to the bars of the grill grate until charred in spots, 3 to 4 minutes, turning once or twice. Remove to a cutting board, let cool slightly, then chop into bite-size pieces.

Oil the grill grate again. On a gas grill, reduce the heat to medium. Invert each round of dough onto the grill directly over the heat, placing the rounds over the medium-heat area of a charcoal or wood grill, and working in batches if necessary. Carefully remove the foil. Close the lid and grill until the dough is bubbly on top and nicely grill-marked on the bottom, 2 to 3 minutes, rotating the dough with tongs after about a minute for more even browning.

Remove the dough rounds and invert them onto a cutting board so that the grilled side is up. Spread about ⅓ to ½ cup of the mascarpone mixture over the surface of each dough round. Arrange the pieces of grilled dragon fruit over the mascarpone and sprinkle with the mint and remaining sugar.

Slide each pizza back onto the grill over medium heat and cook until the bottom is nicely grill-marked, about 3 to 4 minutes, rotating the dough after a minute or two for even browning.

Cut each pizza into 8 wedges and serve.

GRAPEFRUIT

Grilled Grapefruit with Pomegranate Molasses Glaze

MAKES 4 SERVINGS

Halved grapefruits taste delicious with a kiss of smoke from the grill. But they’re even better sliced to expose more of the fruit to the caramelizing fire. Pomegranate molasses, with its sweet-tart flavor and syrupy texture, makes a tasty, ruby-hued glaze. Try this recipe with oro blanco (a white-fleshed pomelo), too. If you have fresh pomegranates, scatter the seeds over the top.

INGREDIENTS:

¼ cup pomegranate molasses

2 tablespoons dark brown sugar

1 tablespoon unsalted butter, melted

¼ teaspoon ground cardamom

¼ teaspoon ground cinnamon

⅛ teaspoon grated nutmeg

Pinch of coarse salt

2 ripe ruby grapefruits

DIRECTIONS:

Light a grill for direct medium-high heat, about 425°F.

Mix the pomegranate molasses, brown sugar, butter, cardamom, cinnamon, nutmeg, and salt in a small bowl with a whisk until smooth.

Using a sharp paring knife, remove the peel and bitter white pith from the grapefruits. Cut the fruit crosswise into 1-inch-thick slices, and then brush all over with the pomegranate molasses glaze.

Brush the grill grate and coat with oil. Grill the grapefruit directly over the heat until nicely grill-marked, 2 to 3 minutes per side. Remove from the heat and brush with any remaining glaze.

PERSIMMONS

Grilled Persimmon Sorbet

MAKES ABOUT 3½ CUPS

Grilling the fruit for sorbet gives the dessert’s iciness a warmer, friendlier tone. Persimmons taste delicious grilled and chilled. There are two main varieties: astringent and nonastringent. Fuyu persimmons are among the sweet, nonastringent types and resemble squat, orange-colored tomatoes. Slightly larger, flame-orange Hachiya persimmons are heart-shaped and higher in bitter tannins. They also have a luscious texture just shy of creamy, which makes them delicious for eating raw but difficult to grill. Hachiyas also become tougher and more astringent with cooking. Fuyus are much easier to grill because they are firmer. We recommend Fuyus here, but if you enjoy astringency and have Hachiyas that are not too soft, you can use them in this recipe. There is enough sugar to help tame the puckery effect. You’ll need about 1½ cups pureed fruit for the sorbet, and three Fuyus should do it. If using Hachiyas, two to three large ones will give you enough puree.

INGREDIENTS:

Sugar Syrup:

1 ½ cups sugar

⅔ cup water

⅓ cup light corn syrup

1 cinnamon stick, about 3 inches long

2 tablespoons amaretto

Persimmons:

1 ¼ pounds Fuyu persimmons (about 3 medium)

1 tablespoon olive oil

¾ cup water

DIRECTIONS: