Grilling brings out the natural sweetness of fruit. Serve these with a tart lemon sorbet and shortbread cookies.
- Portion size 8 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
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 facts Per serving: about
- Sodium 6 mg
- Protein 1 g
- Calories 78.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 21 g
%RDI
- Iron 1.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 40.0
