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Juicy Tips To Up Your Fruit Game


Did you know that you could eat a different variety of British apple every day for six years and you still wouldn’t have tasted them all? There are so many variations of fruit out there that it is almost a certainty that you won’t be making the most out of them.

British fruit in particular is something that many of us take for granted. With raspberry and blackberry bushes surrounding us on dog walks and apple and pear trees in our back gardens – can you say that you take full advantage of it?

Of course we know that most fruit is delicious when eaten in it’s whole and raw state, but this can perhaps become a little boring, and when we are looking for that sweet treat, we may not be so inclined to reach for the fruit bowl. But be aware that the way in which you prepare and cook fruit may have an impact on it’s nutritional value.



Different spices and flavours have varying characteristics that can give a piece of fruit a real punch, enhancing its natural flavour. Try these combinations out for starters. 



A great option for a health conscious pudding is to roast a suitable piece of fruit. Roasting fruit enables the sugars to caramelise which enhances the flavour and sweetness. There isn’t anything out of bounds when it comes to roasting, of course the old favourites of apple and rhubarb have been tried and tested and work wonderfully, but why not go for something different and pop in a punnet of strawberries? Experiment until you find your favourite roasted fruit! Finish off by adding a dollop of low fat natural yoghurt and a few drops of vanilla essence – delicious!



Grilling fruit has much of the same impact as roasting does but the difference is that grilling with create a smoky flavour as the heat is more direct.

Top tip: If you are grilling over a direct flame, place a piece of foil between your fruit and the heat source. Also lightly brush a thin layer of olive oil over your fruit as this will stop is from sticking.

Watermelon - Try grilled watermelon on a bed of rocket, drizzled with balsamic vinegar – thank us later! Be cautious though, as watermelon has a very high water content, which can spit when being cooked.

Stoned Fruits - Such as peaches, plums, and apricots, work excellently when grilled. If you would like to remove the skin, do this after they are grilled as they can be quite fragile.

Apples - Grilling takes the bite out of crunchy fruit such as an apple and makes it soft and sumptuous – a true treat from something so every day!

Strawberries - Place strawberries on skewers for an easy and successful grilling experience: The smoky flavour accompanied when grilling really compliments the natural sweetness of strawberries.

Coconut - The grilling process for coconut is so simple that it seems destined to end horribly – but fear not! Simply crack open your coconut and pop it on the grill, white flesh facing down – this will then turn golden brown and will be ready to be spoon out from it’s shell to make a truly unique dessert choice.

Figs - Figs are typically sweet in their natural state, so when grilled then are truly mouth watering. Add a spoonful of Greek yoghurt to them once they are cooked and you’ll be amazed that you haven’t encountered them sooner. Ensure your figs are ripe but firm so they are able to withstand intense heat without collapsing. 


Barbequed Fruit Kebabs

Serves 6

A great pudding choice when hosting a barbeque or an interactive a variety encouraging choice for youngsters (you do the barbequing though obviously)!


  • 12 strawberries
  • 1 canteloupe melon
  • 6 figs, ripe but firm
  • ½ pineapple, cut into chunks
  • 1 mango, cut into chunks
  • 600g low fat natural yoghurt
  • 6 skewers


  1. Simply prepare all of your fruit as directed and place into seperate bowls
  2. Construct kebabs and pop onto the grill (keep a close eye on them, they don't take long!)
  3. Serve with a dollop of natural yoghurt and any toppings of your choice such as a teaspoon of honey or grated dark chocolate
  4. Enjoy!

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