6 ounces cantaloupe
6 ounces honeydew melon
6 ounces pineapple
8 strawberries
2 ounces brown sugar
4 ounces lime juice
1/4 teaspoon ground cinnamon
Servings: 8
1. Remove the rind and cut the melons and pineapple into 1-inch (2.5-centimeter) cubes. Hull the strawberries and leave whole.
2. To make the sugar glaze, combine the sugar, lime juice and cinnamon, stirring until the sugar dissolves.
3. Heat the grill and clean the grate thoroughly.
4. Thread the fruits onto kebab skewers, alternating colors for an attractive appearance.
5. Brush the fruits with the sugar glaze. Grill, rotating the skewers frequently to develop an evenly light brown surface.
6. Serve immediately as an appetizer, a garnish for ice cream or an accompaniment to rich meats such as pork or lamb.
Yield: 8 Skewers
6 ounces honeydew melon
6 ounces pineapple
8 strawberries
2 ounces brown sugar
4 ounces lime juice
1/4 teaspoon ground cinnamon
Servings: 8
1. Remove the rind and cut the melons and pineapple into 1-inch (2.5-centimeter) cubes. Hull the strawberries and leave whole.
2. To make the sugar glaze, combine the sugar, lime juice and cinnamon, stirring until the sugar dissolves.
3. Heat the grill and clean the grate thoroughly.
4. Thread the fruits onto kebab skewers, alternating colors for an attractive appearance.
5. Brush the fruits with the sugar glaze. Grill, rotating the skewers frequently to develop an evenly light brown surface.
6. Serve immediately as an appetizer, a garnish for ice cream or an accompaniment to rich meats such as pork or lamb.
Yield: 8 Skewers
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