By Jena Pape

Hy-Vee Dietitian

Many people mark Labor Day weekend as the end of the summer season, and the last chance for one more summer hurrah. And what better way to celebrate this end of summer holiday by gearing up the grill? This year, why not go beyond your traditional grill favorites like hot dogs, hamburgers or chicken, and embrace healthy food options by trying grilled fruit.

Fruit is great for the grill because it is essentially made up of water and natural sugar. Grilling fruit reduces its water content and caramelizes its natural sugars, bringing out even more of its natural sweetness, and creating a mouthwatering dish to complement your grilling favorites. Whether used as an appetizer, side dish, or dessert it makes for a quick and simple addition.

One of my favorite ways to incorporate fruit on the grill is with fruit kabobs. Simply choose an assortment of your favorites and select ripe firm fruits.

Options can range among peaches, mangos, strawberries, bananas, kiwis, melons, pineapple, nectarines or even bananas. Just leave the skin on to help maintain shape, cut fruits into equally large chunks, alternate and thread pieces on pre-soaked wooden skewers, and brush with some sort of oil mixture to avoid sticking to the grates. Make your own unique creation or try out the Grilled Fruit with Balsamic Vinegar recipe below.

Either way, let grilled fruit help make a tasty ending to your summer festivities.

 Grilled Fruit with Balsamic Vinegar

Serves 4

Ingredients

•1 small pineapple, peeled, cored and cut into chunks

•2 large mangoes, cored and cut in chunks

•2 large peaches, cored and cut in chunks

•1 cup strawberries

•Cooking spray

•1/2 cup balsamic vinegar

•Mint or basil leaves for garnish

 Directions

In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray.  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 rack or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes.

Remove the fruit from the grill. Drizzle with balsamic vinegar and garnish with mint or basil.

—Recipe adapted from: http://www.mayoclinic.org