Serves 6
Preparation time: 15 minutes
Cooking time: 5 minutes for the sauce, 10 to 15 minutes for the fruit

This recipe can be cooked all year round and can bring a real sense of sunshine to even the coldest of days. In warm weather it does, of course, make the ideal dessert for cooking outdoors on the barbecue. Indoors, this recipe can be cooked on any ribbed grill.

• 1 large, firm mango
• 3 firm bananas
• 2 tablespoons lemon juice
• 1 small, firm pineapple
• 2 tablespoons light brown sugar
• 2 tablespoons desiccated coconut
• For the raspberry sauce:
• 225 g (8 ounces) fresh or frozen
• raspberries, thawed if frozen
• 2 teaspoons lemon juice
• 2 tablespoons icing sugar

To serve:

• ice cream

1. Make the sauce before cooking the fruits. Put the raspberries into a saucepan, add the lemon juice and sugar, and bring to a boil. Reduce the heat and simmer for 2 minutes. Leave the raspberries to cool, then push them through a strainer to make a purée. Taste and add a little more sugar if necessary.
2. To prepare the fruit, peel the mango, cut the flesh away from the stone and cut it into 1 cm (1⁄2-inch) thick slices; do not worry if they are uneven.
3. Peel the bananas and cut them in half crossways; drizzle with the lemon juice.
4. Peel the pineapple and cut the flesh into 1 cm (1⁄2-inch) thick rings, removing the tough core.
5. Sprinkle all the fruit with a mixture of the sugar and coconut.
6. Heat the grill over medium heat on the hob and brush it with oil when it is hot. Add the fruit and grill for 1 to 2 minutes on each side: take care the fruit does not overcook and become soft.
7. Serve warm with the raspberry sauce and ice cream.

Tip: The grill surface will be sticky after cooking this recipe. Leave the grill to cool for 5 minutes but do not let it cool completely. Fill it with warm water or leave it to soak in warm water for 10 to 15minutes, then scrub between the ribs with a stiff nylon brush. Wash, rinse, and dry in the normal way.