Mary Lavanway is a dietician with Hannaford. She joined Caitlin Burchill on TV5 News at 5 with some healthy ideas for grilled fruit. Marinated Grilled Fruit 1. Clean grill thoroughly and heat to 400°F. 2. Slice desired fruit(s) in half, leaving skin on, and remove seeds and cores. 3. In a large plastic bag or bowl, make a marinade with the juice of one lemon, 1-2 tablespoons of honey (depending on how sweet your fruit is), and a 1/2 teaspoon of nutmeg. 4. Coat grill with cooking spray, and then place fruit directly on the grill or use skewers to make fruit kabobs. Resist moving. Flip softer fruits (peaches, plums, bananas) after 2 minutes and cook 2-3 minutes longer. Harder fruits can tolerate 3-4 minutes per side without falling apart. Need a topping? Reduce the CarcinogensYou may have heard that foods cooked on the grill can containcarcinogens. Here are some ways to have a worry-free BBQ!Cut down on grilling timeGrill smaller portions of meat, poultry, and fish so they cookfaster and spend less time on the grill. Another trick is to precookthe meat, fish, and poultry in the oven or microwave, then finishcooking on the grill.Flip it – flip it goodAccording to recent research using hamburger patties, flippingfood frequently may help prevent the formation of HCAs(compounds that have been shown to cause cancer in laboratoryanimals). To turn meat without piercing it (piercing releases juicesthat drip onto the coals), use tongs or a spatula instead of a fork.Skewer itA fun way to cut down on grilling time is to thread small piecesof meat or fish on a skewer. Scallops and shrimp are naturals forskewers. Try alternating pieces of meat, chicken or seafood withbell pepper and onion pieces, zucchini slices, cherry tomatoes,and/or small mushrooms.Want a great presentation? Use branches of rosemary asskewers. They infuse a hint of rosemary into the food as itcooks – not to mention the beautiful presentation they make.