Looking for new ways to serve fruit to your family – these grilled fruit kebobs may be just the ticket.
Fresh Fruit Kebobs with Maple Vanilla Dipping Sauce
Introduction
- Cooking time
- 4 mins
- Preparation time
- 25 mins
- Portions
- 6
- Partner
Ingredients
- Maple Vanilla Dipping Sauce:
- 1 cup (250 mL) plain yogurt, preferably thick Balkan-style
- 3 tbsp (45 mL) pure maple syrup
- 1 tsp (5 mL) orange peel
- 1/2 tsp 2 mL) vanilla
- Fruit Kebobs:
- 4 skewers 8- to 10-inch (20- to 25-cm)
- 2 California kiwi
- 1 California pear
- 1 California nectarine or peach
- 1/4 cup (59 mL) California grapes
- 8 cubes 1-inch (2.5 cm) pound or angel cake (optional)
- 1 tbsp (15 mL) butter, melted
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2 mL) cinnamon
Steps
-
If skewers are wooden, soak in water for 20 minutes. Meanwhile, oil grill and preheat to medium-low. Stir yogurt with maple syrup, orange peel and vanilla.
-
Peel kiwi and cut into large bite-size chunks. Peel pear if you wish. Then cut pear and nectarines into 1-inch (2.5 cm) wedges. Thread fruit randomly with cake, if using, onto skewers.
-
Stir butter with sugar and cinnamon. Place skewers on grill and barbecue turning frequently until fruit is hot and cake is grilled, about 4 minutes. Just before removing from grill, brush fruit with butter mixture. Serve with Maple Vanilla Dipping Sauce.
Makes 4 skewers with 1/4 cup (50 mL) dipping sauce per skewer.
Source: Recipe and image provided by the Buy California Marketing Agreement.
