— Marco Chavez

Uh, so grilled mangoes, I really love mangoes on the grill, especially the champagne mangoes. Uh, you have the, yeah, kinda looks like a, like an eggplant, right? In terms of shape. So I would cut it sort of vertically along one side of the pit, vertically on the other side of the pit. So you got those nice two broad sides. Uh, I would grill those right in the skin and then, uh, you just scoop them out with a spoon. So you end up with that nice big piece is a really great way to do it. It's not a tropical fruit fruit, but grilling fruit across the board is great. But peaches, peaches on the grill. Nectarines on the grill are so good, just slightly under ripe where they're super aromatic but not yet really soft. That's the perfect time for them. Uh, it's a really great thing to do at the end of a grilled meal when you have whatever you've grilled for your main course set and ready on the table, then you put your peaches, your nectarines, your mangoes, whatever else onto the grill, put the top on it, turn it off, you know, or you know, uh, close off your airflow to your fire and you're good to go. About half an hour later, you pull that off and they're perfectly cooked. Soft sensuous texture throughout. Put some ice cream on top, drizzle some balsamic over. So again, peaches, nectarines, not tropical fruit, but mango is really great for that. Pineapple of course, is amazing on the grill, especially when basted maybe with a flavored olive oil and you got some smoked paprika and fennel seeds ground down in there. Maybe a little bit of coriander. Brush that on as you go. Mm. All right.