Backyard grilling usually means meat — and possibly a few vegetables for good measure. For some reason, fruit hardly ever gets grill marks, yet the high heat can add a delicious caramelized sweetness to a meal.
By JILL WENDHOLT SILVA
Special to The Star
Take The Star’s Grilled and Glazed Pork With Apricots. Lean pork tenderloin is made more succulent and nutritious with the simple addition of this small, velvety, peach-colored fruit with a slightly musky flavor. Fresh apricots are available mostly in the summer months. Ninety-five percent of the crop comes from 300 growers in California’s San Joaquin Valley.
Apricots are high in vitamin A and offer a moderate amount of vitamin C. They’re also a good source of fiber and potassium.
Shopping tip: For the most antioxidants, choose plump, reasonably firm apricots with even color. If fresh apricots are not available, substitute four fresh, firm but ripe nectarines. Proceed as recipe directs, grilling 3 to 5 minutes or until grilled and hot.