Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce
- Level: Intermediate
- Total: 1 hr 37 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 7 min
- Yield: 6 servings
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!
