Honey-Glazed Fruit Kabobs
Grilling brings out the natural sweetness of fruit. Serve these with a tart lemon sorbet and shortbread cookies.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 78 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 2% |
| vit C | 40% |
| folate | 5% |
-
1 mango
Half golden pineapple
Quarter honeydew melon or cantaloupe
1/4 cup (50 mL) liquid honey
1 tbsp (15 mL) lemon juice
Preparation:
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.
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.
Source
Get Grilling: Summer 2007
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