Fruit kabobs are portable snacks for a picnic or a day at the beach. Do any peeling & slicing that's needed ahead of time, then let little helpers make their own healthy snacks to take along on weekend getaways. Start with wooden skewers or use large lollipop sticks, available in craft stores, for younger kids. Any kind of melon, fresh pineapple chunks, large seedless grapes, strawberries, and cherries are good choices. After washing, peeling , chopping and slicing (when necessary), fresh fruit should be dipped in lemon juice or a fresh fruit preservative to prevent browning. Place the assembled kabobs in a sealable plastic bag or air-tight plastic container.
Grilled fruit doesn't need to be served on a stick, but that's most efficient way to grill berries and smaller pieces of fruit.
Strawberries are one of the first summer fruits to ripen and possibly the ultimate grilled delight. Simple combinations like strawberry-kiwi, strawberry-banana or strawberry-pineapple are outstanding grilled desserts. Grill strawberry kabobs over medium hot coals for 6 to 8 minutes, turning a few times. They're great, as is, right off the grill, with nothing else added. For added sweetness, try a very light sprinkling of a sugar-cinnamon mixture or brush on some white grape juice or a very light sugar or honey syrup.
Be creative, try what's in season, experiment and find your own favorite combinations. Use fruit that's fresh but firm, never over-ripe.
Grilling time for kabobs made from fruit like peaches, nectarines, apricots, fresh pineapple, bananas, star fruit, kiwi fruit, cantaloupe and similar melons, should be about 6 to 8 minutes. Kabobs made with apples or pears need about 15 minutes. Rotate the skewers every few times minutes. Grill fruit kabobs until lightly browned and barely fork tender, but not mushy.
|Click on the picture for a Grilled Fruit Kabob recipe.|
Here's 3 recipes for dips to serve with a fruit tray or kabobs when they're on your party or back yard picnic menu. These simple dips go well with raw fruit or grilled fruit. Prepare them in a blender or food processor. Most fruit dips are better if they're prepared ahead of time and refrigerated a few hours before serving.
Orange -Banana Dip
- 2 large bananas, peeled, cut into chunks
- 1/2 cup non-fat plain or banana yogurt
- 2 oranges, peeled and sectioned
- Lite Sour Cream, 16 oz.
- 1/3 cup seedless red or black raspberry jam
- 1 T. honey
- 1 tsp. lemon juice
Creamy orange Dip
- 1 jar marshmallow creme, 7 oz.
- 1 cream cheese, 1 - 8 oz. pkg.
- 2 T. frozen orange juice concentrate, thawed
As with strawberries, most grilled fruit is deliciously sweet right off the grill. For a dessert that goes with any meal from simple to elegant, remove from sticks to serve with whipped cream or over ice cream. Top with cinnamon, a cinnamon-sugar mix or coconut. Brush with melted butter, honey, fruit juice, or a little brandy or rum. Once you've tried grilled fruit, it could become the highlight of many summer meals at your house too.
|12x16 Nonstick Grilling Grid|
Make grilling delicate seafood, fruit and vegetables easier with less risk of breaking apart or falling into the coals. This 16" x 12" nonstick grilling grid holds enough to keep the party cooking. Convenient side handles allow quick placement on and removal from the grill.