Grilled Fruit Kebabs

by Cheri Sicard

Here is a unique, low fat dessert or a decadent breakfast addition to your next camping trip. Lightly grilling fruit brings out wonderful flavors, especially in the peaches and bananas. Roll or sprinkle the dressed skewers in toasted coconut (which I usually make at home before the trip) for an extra treat.

Grilled Fruit Kebabs (serves 8)

1 pineapple (best)
OR
1 can pineapple chunks
1 pint strawberries
2 bananas
3 plums
2-3 peaches
1 /2 C honey
2 T lime or lemon juice
1/8 C chopped fresh mint leaves (best)
OR
1 T dried mint

1 C toasted coconut (optional)

wooden shish kebab skewers

Soak wooden shish kebab skewers in water to prevent scorching on the grill. Prepare grill for medium heat.

Peel and core the pineapple and cut into 2" chunks. Peel the bananas and cut into 5 or 6 large pieces, sprinkle lightly with a small amount of lemon or lime juice, reserving remaining juice for the dressing. Cut the plums and the peaches in halves, discarding pits, then cut into 2" chunks. Wash and hull strawberries. Thread prepared fruit, onto wooden skewers, just as you would a shish kebab, alternating various pieces of fruit on each kebab.

Place the fruit pieces on the grill for 10 to 15 minutes, turning occasionally. In the meantime, prepare dressing by combining the honey, lime or lemon juice, and the chopped mint in a small bowl. Brush the fruit with the honey mixture during the last 4-5 minutes of cooking. Place the kebabs on a serving platter, brush or drizzle with any remaining honey mixture, and top with toasted coconut, if desired.

Fore more low-fat (but yummy) recipes, please visit Cheri's website Fabulous Foods.