Tropical Fruit Kebabs Recipes

TROPICAL FRUIT KEBABS WITH ORANGE MAPLE COCONUT DIPPING SAUCE

Steps:

• Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
• Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping.

TROPICAL FRUIT KEBABS

Steps:

• Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
• Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
• If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
• Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.

TROPICAL FRUIT KEBABS

Steps:

• 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
• 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
• 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
• 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

TROPICAL FRUIT KEBABS WITH LIME CREAM

Steps:

• Combine sour cream, 2 tablespoons lime juice, sugar and lime peel in small bowl. Cover and refrigerate lime cream.
• Cut papaya into twenty-four 1-inch pieces. Cut pineapple into twenty-four 1-inch pieces. Cut each banana crosswise into 8 pieces and place in small bowl. Toss with remaining 1 tablespoon lime juice. Alternate fruit on skewers. Arrange on platter. (Fruit skewers can be prepared 1 hour ahead. Cover and chill.) Serve with lime cream.

FRUIT KEBABS

Steps:

• Cut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer.
• To make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs.

TROPICAL FRUIT PARTY SKEWERS

Steps:

• Thread alternating pieces of each fruit onto about 24 small wooden skewers.
• Refrigerate, covered, until ready to serve. Enjoy! This may be served with dip, such as vanilla yogurt, caramel, whipped cream, or chocolate!
• Makes 12 servings.
• Note:.
• Be sure to warn kids about the dangers of the skewers. You may want to remove the sharp end off of the skewers when making with young children.