Skewered Grilled Fruit With Minted Yogurt Honey Sauce Recipes

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes.
• In a small pot combine the brown sugar with 1/4 cup water, cinnamon and orange zest. Bring to a boil over medium heat. Remove from heat and set aside to cool to room temperature.
• Preheat the grill or grill pan over low heat.
• Thread 2 pieces of each type of fruit onto each skewer. Grill the skewers until the fruit is warm and lightly charred about 6 minutes giving the skewers a quarter turn every 1 1/2 minutes. Make sure to brush with the brown sugar syrup after each turn.
• While the fruit is grilling, make the dipping sauce. Whisk together the yogurt, orange juice, and 1 tablespoon of the brown sugar syrup in a serving bowl. Reserve 2 tablespoons for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
• Arrange the skewers on a serving platter and serve with the dipping sauce on the side.

Steps:

• Prepare grill for cooking.
• Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve.
• Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.

Steps:

• Preheat grill to medium.
• Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate. Meanwhile, in a medium bowl whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.

Steps:

• Heat grill to high.
• Toast the walnuts in a small nonstick skillet, stirring frequently. As soon as they become fragrant and begin to brown, add honey; cook over medium heat until honey is hot. Remove from heat; keep warm.
• Cut the fruit in half and remove pit. Brush the fruit with the oil, place on the grill cut side down and cook until golden brown and caramelized, about 2 minutes. (Note: the fruit may be threaded on greased metal skewers.).
• Turn the fruit over and continue cooking until just warmed through, about 2 minutes longer.
• Remove the fruit from the grill and place 3 halves on each plate. Top each half with some yogurt and drizzle the honey-walnut mixture over the top. Garnish wish a mint sprig, if desired.

Steps:

• In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
• Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.

Steps:

• Place the 6 ounces of Greek yogurt into a bowl or container deep enough to stir vigorously. Stir to break up the yogurt.
• Add chopped mint. Mash mint leaves with the back of a spoon, into the yogurt, to release the flavour. Stir well to combine.
• Add tablespoon of honey. Stir to combine.
• Allow to rest or serve immediately. This can either be stirred directly into chunks of fruit, or places on the side of fruit, to be stirred in when you eat it.
• A favourite combination of Summer fruit that I serve this mixed into, is fresh peach chunks and blackberries! Also great over bananas and strawberries.

Steps:

• Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
• Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
• Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
• Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.