Pop some grapes on the grates, blister some bananas, and even warm up your watermelon.
Separate 1 pound red seedless grapes into bunches of 5 to 6 grapes. Oil lightly and grill over high heat, turning once, until lightly seared and skins begin to burst, about 6 minutes total.
On crostini. Grill 12 (1/2"-thick) baguette slices brushed with oil over medium-high heat, about 30 seconds per side, then top each with 1 Tbsp. Gorgonzola and 2 to 3 grilled grapes.
Halve 2 ripe papayas; remove seeds. Brush cut sides with oil. Sear over medium-high heat, about 8 minutes. Flip over, reduce heat to medium-low, cover, and grill until tender, about 5 minutes more.
With maple syrup. After grilling, top each papaya half with 1/2 Tbsp. melted butter and 1 Tbsp. maple syrup; serve with lime wedges.
Peel 2 large, firm bananas and cut in half crosswise, then lengthwise into three 1/3"-thick slices. Oil one side of each slice and grill over high heat just until seared, about 20 seconds.
In a s'more. Place 1/2 ounce chocolate on 1/2 graham cracker and set on edge of a hot grill. Toast marshmallow, place on chocolate, then top with grilled banana and other 1/2 cracker.
Cut 2 large, ripe mangoes off pits to make 4 halves (skin still on). Crosshatch flesh. Brush cut sides with oil and grill, cut sides down, over medium-high heat, until seared, about 4 minutes.
With chili salt. Mix 1/2 tsp. paprika, 1/2 tsp. cayenne pepper, 1/2 tsp. salt, and finely grated zest of 1 lime. Sprinkle mixture onto grilled sides of mango and serve with lime wedges.
Cut seedless watermelon into 4 (6"-long, 1"-thick) slices. Brush 1 side with oil and grill over high heat, undisturbed, until seared, about 4 minutes.
In a salad. Mix 2 Tbsp. olive oil, 2 tsp. lime juice, 1/2 tsp. finely grated lime zest, and ⅛ tsp. salt. Toss sliced cucumber in dressing; serve on grilled watermelon with 1 cup crumbled Feta.
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