When we think of summer grilling, most people jump straight to steaks, burgers, and maybe a few vegetables. But one of my favorite ways to surprise diners—and build real depth of flavor—is by grilling fruit.

At Repeal 33, we use grilled fruit not just as a garnish, but as a strategic element on the plate. Grilling fruit transforms its texture and flavor, making it sweeter, smokier, and more complex. Today I want to share three fruits I love grilling during the summer season: grapes, peaches, and watermelon—and a few ways we use them to complement savory dishes.

Grapes: Juicy, Jammy, and Perfect with Rich Meats

Most people think of grapes as something to freeze, toss in a salad, or pair with cheese. But on the grill, they take on an entirely new character.
I prefer to leave grapes on the vine when grilling. It helps them stay intact and gives a beautiful presentation. I toss them lightly in olive oil—sometimes with a splash of balsamic or a few sprigs of thyme—and grill them over medium heat for just a few minutes. The skins begin to blister, and the insides become jammy and intense.

Red seedless grapes are my usual go-to because they balance firmness with natural sweetness. Concord grapes also work beautifully if you want a richer, more wine-like flavor.

Grilled grapes pair extremely well with pork, duck, or lamb—any meat that benefits from a touch of acidity and sweetness. They’re not just a garnish—they elevate the dish.

Peaches: A Natural Companion to Pork

Peaches are a classic when it comes to grilling, and for good reason. The heat brings out their floral sweetness and caramelizes the sugars beautifully.

I halve and pit the peaches, brush them with oil, and grill them cut-side down until they're nicely marked and tender. From there, they can be sliced, chopped, or served whole depending on the plate.

At the restaurant, we often pair grilled peaches with grilled pork chops or belly, combining them with elements like mustard vinaigrette or creamy goat cheese. The result is a warm, savory-sweet balance that hits every note.

Watermelon: The Unexpected Star of Summer Salads

Watermelon might not be the first fruit you think of for the grill, but it holds up surprisingly well—and grilling it unlocks a flavor that’s equal parts savory and refreshing.

I slice watermelon into thick triangles, lightly brush with oil, and give it just a minute or two per side on the grill. The goal isn’t to cook it through, but to develop some char and caramelization while keeping the structure. Once grilled, I like to cube it and incorporate it into salads with ingredients like feta, pickled onions, mint, and chili oil. The texture is almost meaty, and the flavor is complex and layered. It’s a great vegetarian option and a beautiful addition to any summer table.

Final Thoughts

Grilling fruit is one of the simplest ways to bring surprise and sophistication to summer cooking. Whether you're pairing grilled grapes with roast duck, peaches with pork, or watermelon in a smoky-sweet salad, you're creating contrast, balance, and flavor that goes far beyond the expected.

Next time you light the grill, don’t stop at proteins and veggies—grab some fruit. You’ll be glad you did.

‍