Grilled Fruit with Pineapple Mint Glaze
From grizzlybear 17 years ago
- 8 minutes to make
- Serves 6
A healthy yet sweetly satisfying alternative to high fat desserts, grilled caramelized fruit provides a tasty ending to your festivities. My recipe calls for melons and pineapple, but substitute your favorite fresh ripe fruit in season, including apricots, figs, peaches, nectarines, papayas and mangos.
Ingredients
- glaze shopping list
- 2 cups pineapple juice shopping list
- 3/4 cup orange juice shopping list
- 1/2 cup apple cider vinegar shopping list
- 1/3 cup freshly squeezed lime juice (3 to 4 limes) shopping list
- 2 TB minced fresh mint shopping list
- fruit shopping list
- 1 ripe honeydew melon, halved, seeded shopping list
- 1 ripe cantaloupe melon, halved, seeded shopping list
- 1 ripe pineapple, peeled, cored cut into 2x1-inch pieces shopping list
- 24 bamboo skewers (6-inch), soaked in water, 1 hour, drained shopping list
- canola oil shopping list
How to make it
- To prepare the glaze: Combine the pineapple juice, orange juice and vinegar in a saucepan over high heat. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture is reduced to 3/4 cup, about 25 minutes. Pour 1/2-cup of the juice mixture into a small bowl. Set aside to cool, about 30 minutes. Once cool, add the lime juice and mint, stir to blend, set aside for presentation. The remaining 1/4 cup of glaze will be used to brush on the fruit while grilling.
- To prepare the fruit: Using a melon ball cutter, scoop out enough melon balls from the honeydew and cantaloupe to measure 4 cups total or cut the melons into 2x1-inch pieces. Cut the pineapple into 2x1-inch pieces. Thread each skewer alternating the honeydew, pineapple, and cantaloupe leaving about 3/4-inch of the skewer exposed at the blunt end, wrap with foil to prevent burning.
- To grill: Preheat the grill to 375°F (a medium-hot fire). Place the fruit skewers on a lightly oiled hot grill. Grill until golden brown and slightly charred, brushing with reserved glaze on each side during last 30 seconds of cooking, 3 to 4 minutes per side. Remove foil and arrange kebobs on individual serving plates, drizzle with minted glaze.
People Who Like This Dish 3
- tillia Warminster, PA
- ninnabj Aarhus, DK
- jett2whit Union City, GA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- grizzlybear CA
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The Rating
Reviewed by 3 people-
sounds very yummy!
jett2whit
in Union City loved it
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wow!!!!!!! you are on a roll today my friend .love pineapple and mint yummm.good one thanks .......5 forks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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