Tested till perfect Honey-Glazed Fruit Kabobs
Honey-Glazed Fruit Kabobs
Photography by Matthew Kimura

Honey-Glazed Fruit Kabobs

Grilling brings out the natural sweetness of fruit. Serve these with a tart lemon sorbet and shortbread cookies.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1mangomangoes
  • 1/2 1/2golden pineapplegolden pineapples
  • 1/4 1/4honeydew melonhoneydew melons or cantaloupe
  • 1/4 cup 1/4cupliquid honey
  • 1 tbsp 1tbsplemon juice
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Peel mango, pineapple and melon; cut into 1-inch (2.5 cm) pieces. Alternately thread onto 8 soaked wooden skewers. In small bowl, combine honey with lemon juice. (Make-ahead: Cover and refrigerate fruit and honey glaze for up to 4 hours.)

Place on greased grill over medium-low heat; close lid and grill, turning twice and brushing with one-third of the glaze each time, until tender, 10 minutes. Brush with remaining glaze.

Nutritional Information Per serving: about

cal 78 pro 1g total fat 0 sat. fat 0g
carb 21g fibre 1g chol 0mg sodium 6mg

% RDI:

calcium 1 iron 1 vit A 2 vit C 40
folate 5
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