Recipe courtesy of
Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce
Total:
1 hr 37 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 37 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 honeydew melons
  • 2 cantaloupes
  • 8 ripe pears, peaches, or apples
  • 18 (6-inch) long bamboo skewers, soaked in water for 20 to 30 minutes
  • 2 cups sugar
  • 2 cups water
  • 1/2 cup lime juice
  • 2 fresh jalapeno peppers, seeds and veins removed and roughly chopped
  • 4 tablespoons red chili powder

Directions

Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan.

Cook the sugar and water together in a saucepan over low heat until the sugar dissolves (about 5 minutes). Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute.

Pour marinade over fruit kebabs and marinate for at least 1 hour turning kebabs occasionally.

Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining chile sauce for a real fiery fruit kabob finish!

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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