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Fruit Kabobs

Mike OelrichMike Oelrich Posts: 4
edited November -1 in Sides


• &#189 tsp ground cinnamon• 2 Tbs brown sugar
• &#189 tsp ground allspice• confectioner"s sugar
• &#188 tsp ground ginger• 1 large golden pineapple, peeled and cored
• 1 Pinch ground nutmeg• 3 ripe but firm mangoes, pitted and peeled (see note below)
• 1 Pinch ground cloves• 1 pt ripe but firm strawberries, hulled
• 1 Cup Myer"s rum• 5 ripe but firm bananas, peeled
• 2 Tbs honey• any other firm fruit that strikes your fancy
• 2 Tbs orange juice
• juice from 1 lime


Combine cinnamon, allspice, ginger, nutmeg and cloves. Store in an airtight container until ready to use.
Combine rum, brown sugar, honey, orange juice, lime juice.
Cut large fruit into 1-1.5&#034 chunks.
Leave strawberries (or other small fruit that you may be using) whole.
Thread fruit onto skewers (if you're worried about the fruit spinning on the skewers, use two skewers per kabob).
Baste kabobs with the rum marinade.
Dust kabobs with the spice mixture and confectioner's sugar.

Heat BGE to around 400-450F and grill the kabobs until the fruit begins to show grill marks (around 4-5 minutes). Turn and continue to grill until the fruit has softened and browned (about 2-3 more minutes). If you like, you can drizzle the leftover marinade over the fruit before serving.


Mangoes have a pit that is like a large flat vertical disc. Hold the mango so that the narrow end is up. Cut on either side of the stem down the longer sides of the oval (you should be able to tell by looking which way the flat pit runs down the middle of the mango -- if you guess wrong, you'll figure it out quickly!) to give you two pitless pieces. Peel the pieces and cut into chunks. You can try to cut more of the meat away from the pit, but you may not be able to salvage it.

Number of Servings:

Time to Prepare:

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