FRUIT KABOBS
Everyone likes fresh fruit, and it's great served with this dip. -Cheryl Ollis, Matthews, North Carolina
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 15m
Yield 12 kabobs.
Number Of Ingredients 10
Steps:
- Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.
Nutrition Facts : Calories 52 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g protein. Diabetic Exchanges
TROPICAL FRUIT KEBABS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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
Categories Salad Fruit Appetizer Dessert No-Cook Quick & Easy Lime Banana Papaya Pineapple Chill Party Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
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.
COLORFUL FRUIT KABOBS
"These luscious fruit kabobs are perfect as a summer appetizer, snack or side dish," assures Ruth Ann Stelfox of Raymond, Alberta. "The citrus glaze clings well and keeps the fruit looking fresh."
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 15m
Yield 1 cup glaze.
Number Of Ingredients 5
Steps:
- Alternately thread fruit onto skewers; set aside. In a saucepan, combine sugar, cornstarch and juices until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over fruit. Refrigerate until serving.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
CHILLED CRAB CAKES WITH A TROPICAL FRUIT COULIS
When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.
Provided by Patrick O'Connell+B828
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pureé the cantaloupe in a food processor fitted with the blade attachment until smooth. Pour into a medium-sized mixing bowl.
- Purée the pineapple until smooth. Combine pineapple purée with cantaloupe purée.
- Tie the fresh cilantro leaves in a 5-inch-square piece of cheesecloth. Add sachet to purée. Add lemon juice and stir to combine.
- Cover and refrigerate at least 30 minutes or overnight. Before serving, taste and adjust seasoning with a pinch of sugar, if necessary.
- Combine crabmeat, lemon juice, cilantro, fish sauce, and jalapeño in a medium-sized mixing bowl. Fold carefully with a rubber spatula to prevent breaking up lumps of crabmeat.
- Place a ring mold, cookie cutter, or PVC piping that is about 2 inches tall and 2 1/2 inches wide on each of 4 chilled plates.
- With a teaspoon, scoop about 1/4 of the avocado from the shell and place at the bottom of the mold. Pack it down lightly with the back of the spoon.
- Place 1 tablespoon of mango on top of the avocado and press down gently.
- Top with 1/4 of crabmeat mixture and smooth off the top with the flat side of the knife. Carefully remove ring mold.
- Repeat process on the 3 remaining plates. Ladle Tropical Fruit Coulis around the edges of the crab mold and serve chilled.
TROPICAL FRUIT KABOBS WITH COCONUT ICE CREAM
A very pretty dessert that doesn't take long to make! You may substitute other fruits if you like, such as pineapple, apples, grapes, kumquats, etc. Adapted from BH&G magazine.
Provided by Sharon123
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling) remove from heat and set aside.
- Peel and slice banana. Brush the slices lightly with lemon juice to stop fruit from browning.
- Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture.
- To serve, spoon ice cream into serving dishes, sprinkle with toasted coconut. Top ice cream with kabobs.
- Makes 6 servings.
Nutrition Facts : Calories 190.9, Fat 1.6, SaturatedFat 1.2, Sodium 13.7, Carbohydrate 47.4, Fiber 2.3, Sugar 43, Protein 1
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