Grilled Tropical Fruit Kebabs
Exotic fruits get caramelized then drizzled with a zesty key lime-honey sauce for a sticky-sweet summer treat.
1 pint cape gooseberries* (24 berries), husk removed and rinsed well (or 24 fresh lychee and/or rambutan, peeled and seeded)
1 dragon fruit (or two red dragon fruits), peeled and cut into 12 cubes
1 baby pineapple, peeled and cut into 6 cubes
1 tablespoon vegetable oil (or other neutral flavor oil)
1/4 cup honey
Zest of 2 key limes
Juice of 2 key limes
Special equipment: 6-inch wooden or metal skewers
Preheat grill to medium-high.
Thread fruits onto skewers in this order: cape gooseberry, dragon fruit, cape gooseberry, baby pineapple, cape gooseberry, dragon fruit, and cape gooseberry. Brush all sides very lightly with oil. Grill, turning occasionally, until grill marks are visible or cape gooseberries are charred, then remove to serving plate.
Meanwhile, in small bowl, whisk together honey and half of key lime zest and all key lime juice until well combined. Drizzle honey-lime sauce over grilled skewers, garnish with remaining key lime zest, and serve.
Source: Frieda’s Inc.