- 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
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.
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!
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.