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
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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

  1. 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.
  2. 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.
  3. Pour marinade over fruit kebabs and marinate for at least 1 hour turning kebabs occasionally.
  4. 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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