Here’s one of my favorite recipes for Memorial Day Weekend. If you’re planning some backyard time with family and friends this weekend, surprise them with some ripe, sweet, oh-so-lightly grilled fruit.
Of course, you can also refrigerate them and enjoy them chilled, not grilled. Either way, they’re deelish!
1 Pineapple, cubed
1 Watermelon, cubed
1 Cantaloupe, cubed
2 Bunches Grapes, mixed colors
1 Honeydew, cubed
1 Apple, cored and cubed
2 bananas, sliced
1 pack jumbo strawberries, sliced
Nondairy rice or soy yogurt (optional)
1 teaspoon of shredded, dried coconut (optional)
Place fruit pieces by alternating colors onto bamboo skewers. Refrigerate until ready to eat. Place fruit skewers onto a well-cleaned and heated grill, turning frequently on all sides for a lightly grilled texture. Or serve chilled with a side of nondairy yogurt mixed with a teaspoon of coconut. Makes about 4-6 skewers.
Special note: When making fruit kabobs for small children, place the fruit onto colorful straws instead of bamboo skewers and serve chilled with nondairy yogurt. Enjoy! (Photo from recipegoldmine.com.)