Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce

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!