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Throw Some Fruit on the Barbie

YumSugar — Mon, 15 Sep 2008 16:15:41 -0700

I've always loved barbecued fruit, such as grilled pineapples and peaches. So for a recent dinner party, I fused shish-kebab style skewers with fruit to create a warm, juicy dessert! I used figs, nectarines, and pineapple, but other fruit such as apricots, mangoes, and cantaloupe would be equally delicious. As the fruit grills, the natural sugar caramelizes, enhancing the sweetness and creating perfect grill marks.

My guests gobbled up all of the kebabs. They were such a hit that my next gathering is going to be a three-course skewered meal!

I'll start with Party's Caprese skewers, follow with a simple meat and veggie kebab, and finish with these scrumptious fruit kebabs! To throw a little fruit of your own on the barbie, read more.

Grilled Fruit Kebabs
Original Recipe

Ingredients

1/2 pineapple, cut into bite-size pieces
2 nectarines, cut into bite-size pieces
5 figs, halved
1 lemon
1/8 cup brown sugar
Canola or vegetable oil for oiling the grill
10 skewers

Directions

Soak skewers for an hour in water, so they don't burn on the grill. In a large bowl mix the brown sugar and juice of the lemon. Stir in cut pineapple and nectarines. Skewer alternating the fruit.
Heat the grill to medium. Using a paper towel or towel lightly grease the grill with oil. Place the the skewers on the grill with the fig's skin on the grill. Flip once and rotate the fig, so the skin side is always on the grill.
If you used pineapple, serve with pineapple top. A perfect holder for the leftover skewers.

Makes 10 kebabs.

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Grilled Fruit Kebabs

YumSugar — Mon, 15 Sep 2008 09:42:29 -0700

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All the News That's Fit to Eat - June 25, 2008

YumSugar — Wed, 25 Jun 2008 12:15:53 -0700

Cask-conditioned ales are the new trend among beer aficionados. - Los Angeles Times
Just in time for Summer, frozen blender drinks are back. - New York Times
A set of go-to recipes makes cooking a snap for newlyweds. - Boston Globe
Get ready for the Absinthe Museum of America, opening in July. - Times-Picayune
Waxing nostalgic for Texas-style chicken-fried steak. - Washington Post
Dried cherries are expanding the market for a tart and tasty fruit. -Chicago Tribune
Savor Summer by whipping up a batch of herb butters - The Oregonian
Use kebabs to kick up warm-weather grilling. - Orlando Sentinel
A restaurant devoted to dining in the dark opens in SF. - San Francisco Chronicle

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