healthy yet sweetly satisfying alternative to high fat desserts,
caramelized grilled fruit provides a tasty ending to your festivities.
Our recipe calls for melons and pineapple, but substitute your favorite
fresh ripe fruit in season, including apricots, figs, peaches,
nectarines, papayas and mangos.
2 cups pineapple juice
3/4 cup orange juice
1/2 cup apple cider vinegar
1/3 cup lime juice
2 tablespoons finely chopped mint
1 ripe honeydew melon, halved and seeded
1 ripe cantaloupe melon, halved and seeded
24 (6-inch) bamboo skewers, soaked in water for 1 hour
1 ripe pineapple, peeled, cored and cut into chunks
Combine pineapple juice, orange juice and vinegar in a
saucepan over high heat. Bring to a boil, then reduce heat to medium
low and simmer until reduced to 3/4 cup, about 25 minutes. Pour 1/2 cup
of the juice mixture into a small bowl; set aside to cool, then stir in
lime juice and mint. Set remaining glaze aside in saucepan.
Using a melon ball cutter, scoop out enough melon balls from the
honeydew and cantaloupe to measure 4 cups total or cut melons into 2- x
1-inch pieces. Thread each skewer with fruit, alternating honeydew,
pineapple, and cantaloupe and leaving about 3/4-inch of the skewer
exposed at the blunt end. (Wrap this end with foil to prevent burning.)
Preheat grill to 375°F (a medium hot fire). Arrange skewers on a
lightly oiled grill grate and grill until golden brown and slightly
charred, brushing fruit all over with reserved glaze in saucepan during
the last 30 seconds of cooking. Remove and discard foil, then arrange
kebobs on individual serving plates and drizzle with reserved
pineapple-mint glaze. Serve immediately.
Per serving (about 17oz/484g-wt.): 200 calories (10
from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 50mg
sodium, 49g total carbohydrate (3g dietary fiber, 42g sugar), 2g protein