Throw some fruit on the barbie

Backyard grilling usually means meat — and possibly a few vegetables for good measure. For some reason, fruit hardly ever gets grill marks, yet the high heat can add a delicious caramelized sweetness to a meal.

Take The Star's Grilled and Glazed Pork With Apricots. Lean pork tenderloin is made more succulent and nutritious with the simple addition of this small, velvety, peach-colored fruit with a slightly musky flavor. Fresh apricots are available mostly in the summer months. Ninety-five percent of the crop comes from 300 growers in California's San Joaquin Valley.

Apricots are high in vitamin A and offer a moderate amount of vitamin C. They're also a good source of fiber and potassium.

Shopping tip: For the most antioxidants, choose plump, reasonably firm apricots with even color. If fresh apricots are not available, substitute four fresh, firm but ripe nectarines. Proceed as recipe directs, grilling 3 to 5 minutes or until grilled and hot.

Grilled and Glazed Pork With Apricots

Makes 4 servings

1/2 teaspoon pepper

1/2 teaspoon ground nutmeg, divided

¼ teaspoon salt

1 pound pork tenderloin, all visible fat and silver skin removed

¼ cup apricot all-fruit spread

3 tablespoons orange juice

1 tablespoon olive oil

1 tablespoon honey

1 tablespoon minced fresh ginger

3 to 5 drops hot pepper sauce

4 to 6 ripe but firm apricots, halved and pitted

Preheat grill to medium-high direct heat or allow coals to burn down to white ash.

Combine pepper, ¼ teaspoon nutmeg and salt. Sprinkle seasoning mixture evenly over pork; set aside.

Combine all-fruit spread, orange juice, olive oil, honey, ginger, hot pepper sauce and remaining ¼ teaspoon nutmeg; stir to blend well. Measure 3 tablespoons juice mixture into a microwave-safe liquid measuring cup; set aside.

Place apricot halves in a resealable bag. Drizzle with 3 tablespoons of the remaining juice mixture. Seal bag and toss gently to cover apricots evenly; set aside.