Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce

Recipe courtesy of Preston Cox
TOTAL TIME: 1 hr 37 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 7 min
YIELD: 6 servings
LEVEL: Intermediate


  • 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
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      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!


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