Recipe: Grilled Fruit Wraps with Gingered Yogurt Dip

GRILLED FRUIT WRAPS WITH GINGERED YOGURT DIP

"The raw heat of the grill caramelizes the sugar in these fruits and creates incredible flavor. I take everything out to the grill so the wraps can be assembled without running back to the kitchen. These can be eaten out of hand once they cool off a bit."

2 ripe organic peaches or nectarines, halved and pitted 4 thick slices fresh or canned pineapple
2 almost-ripe bananas, peeled
2 teaspoons sugar
1/4 teaspoon pumpkin pie spice
1/2 cup organic vanilla yogurt
1 teaspoon minced crystallized ginger
6 flour tortillas (8-inch diameter), preferably whole wheat

Coat a grill rack with cooking spray and preheat the grill to medium. Place the halved peaches or nectarines, pineapple slices, and peeled bananas directly on the grill rack. Grill until soft and seared on both sides, 3 to 4 minutes per side (slightly less time for the banana if it's ripe), using a spatula to turn the fruit.

Chop the fruit and drain any accumulated juices into a small bowl (you'll get more juice with really ripe fruit). Scrape the fruit into another bowl. Stir the sugar and pumpkin pie spice into the fruit. Stir the yogurt and ginger into the accumulated juices.

Divide the fruit filling among the tortillas. Roll up, folding the short sides over the filling first and then rolling over the long sides to completely enclose. Secure at the seam with a toothpick and coat all over with cooking spray.

Grill seam-side up until golden, 30 seconds to 1 minute. Carefully turn over and grill the other side until golden. Let cool slightly, cut in half, and serve with the yogurt sauce for dipping.

CHOICE ADVICE:
If you can't find organic peaches or nectarines for this recipe, replace them with just-ripe mangoes because they are lower in pesticide residue. Brush with oil before grilling 2 to 3 minutes on the cut side.

HELPING HANDS:
Be sure to scrape your grill rack clean before putting on the fruit. Charred steak flavor doesn't go well here.

Look for minced crystallized ginger in jars in your grocery store's spice aisle. Or buy sliced crystallized ginger in bags at a natural food store and then mince before using. If you can't find it, the recipe works just as well without it.

Makes 4 to 6 servings
Source: Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic by David Joachim & Rochelle Davis