Joco Diversions

Eating for life — Grilled fruit offers a touch of sweetness

Updated: 2013-06-11T22:49:14Z

By JILL WENDHOLT SILVA

Special to The Star

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.

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.

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