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Vegetables and Side Dishes: Grilled Fruit with Balsamic Vinegar Syrup

Striving to consume at least 5 servings of fruits and vegetables per day can be difficult. Finding fun and alternative ways to increase intake makes consumption easier. Think outside the box when it comes to preparation methods such as grilling, baking into entrée or side dishes, or serving as dessert items. With fruit, grilling caramelizes their natural sugars, which turns the sugar brown, makes it sticky and intensifies its sweetness. Balsamic vinegar with its sweet-yet-tart flavor makes a wonderful sweetness complement.

Ingredients

1 small pineapple, peeled, cored and cut into wedges
2 large mangoes, cored and cut in half
2 large peaches, cored and cut in half
Nonstick, butter-flavored cooking spray
2 T. brown sugar
1/2 C. balsamic vinegar
Mint or basil leaves, for garnish

Directions

In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray. Toss and spray again to ensure the fruit is well-coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside. In a small saucepan, heat the balsamic vinegar over low heat. Simmer until the liquid is reduced in half, stirring occasionally. Remove from the heat. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Place the fruit on the grill racks or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes. Remove the fruit from the grill and arrange onto individual serving plates. Drizzle with balsamic syrup and garnish with mint or basil. Serve immediately.

Serves: 6

Exchanges or food group servings: 2 FRUIT

Nutrients per serving: CALS 139; PROTEIN 1.4g; CARBS 34g; FIBER 2.0g; TOT FAT 0.7g; SAT FAT 0.1g; SODIUM 7mg

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