An easy dessert to add to your summer grilling menu, vanilla-infused summer fruits are lightly steamed as they cook inside parchment paper packets on the grill.

Fruit en Papillote served on top of Greek yogurt or gelato with a sprinkling of coconut, makes a delicious combination to finish any summer meal. It can also be enjoyed as a snack or the next morning's breakfast.

The combinations of fruits can vary according to the summer's bounty and your taste, make it your own from what's in season. Check out your local farmers market to choose from the freshest fruits all summer long!


Yield: 4 - 6 servings


6 small apricots, pitted and sliced

1 cup sweet cherries, pitted

1 cup blackberries (or raspberries)

1 Tbsp turbinado or raw sugar

2 Tbsp lemon juice

1 Tsp lemon zest

1 Tsp pure vanilla extract

Plain or vanilla nonfat Greek yogurt or vanilla gelato

1/3 cup unsweetened coconut flakes


Wash and pat dry cherries and apricots; remove pits from cherries and apricots, slice apricots into halves and then each half into thirds.(Similar-size pieces will cook evenly). Gently wash berries and place on a paper-towel lined colander.


In a medium-large bowl, combine apricots, cherries and berries with sugar, juice, zest and vanilla; set aside to marinate.

Cut parchment paper into two 8x12-inch squares, fold each in half crosswise, crease, then open flat.

Using a slotted spoon, scoop out 1/2 of the fruit onto one side of the crease. Fold parchment along the crease to align edges. Make small overlapping pleats, or folds, starting at one end and curving around until the packet forms a half-moon and is tightly sealed. Repeat with remaining fruit, reserving any liquid.

Place packets on the highest grate of a charcoal grill away from direct heat and fire or in a preheated gas grill to 400ºF and cook for 6 - 8 minutes.

Transfer parchment packets to a serving dish, open and allow to cool slightly; drizzle with reserved juices. Serve fruit on top of yogurt with a sprinkle of coconut flakes. Fruit can be stored in an air-tight container refrigerated for 2 days.