The high heat of grilling brings out the sweet and tart flavors and caramelizes the sugars.

Bananas, pineapples, peaches, plums, apples and pears can be cut in half, pitted or cored, and then grilled.

Oranges and other juicy fruits do best cut into thick slices. In general, leaving the skin or peel on the fruit helps maintain its structural integrity as it cooks.

Softer fruits such as mango, papaya, peaches and nectarines require more attention because they cook quickly and turn to mush if overcooked. You can cook these by placing slices in a skillet specifically designed for the grill.

Always coat grill racks with oil before heating, but remember that using an aerosol spray over an open flame is very dangerous and can cause an explosion.

Grilled Pineapple Salsa

Makes 4 servings

1/2 pineapple, peeled, cored and cut across in 1/2-inch slices

1/2 cup chopped red onion

1/2 cup chopped red bell pepper

1/4 cup chopped cilantro

1 teaspoon lime juice

1. Coat grill rack with cooking spray. Heat grill.

2. Lightly coat the pineapple slices with cooking spray and place on the hot grill. Cook 4-5 minutes on each side, or until fruit is nicely marked and tender. Transfer to a plate. Let cool.

3. Combine the onion, bell pepper, cilantro and lime juice in a bowl. Cut the cooled pineapple into 1/3-inch pieces and toss with the other ingredients.

Per serving: 53 calories, 1 gram protein, 13 grams carbohydrates, 2 grams fiber, no fat, 3 milligrams sodium.

Green Salad With Grilled Plums, Blue Cheese and Pecans