Prep 45 mins
Cook 15 mins
Posted for RecipeZaar World Tour 2006. REGION: New Zealand.
Make and share this Fruit Kebabs With Yogurt and Honey Dip recipe from Food.com.
- 1 small pineapple
- 3 large peaches (firm)
- 2 large bananas (firm)
- 3 apples (crisp variety)
- 1 bunch seedless black grapes
- 1 large orange, juice and zest of, grated
- 60 ml brandy (4 Tablespoons) or 60 ml orange liqueur (4 Tablespoons)
- 50 g unsalted butter (melted, 2 oz)
- 200 ml plain yogurt (7 fl oz)
- 45 ml clear honey (3 Tablespoons)
- fresh mint sprig
- Peel the pineapple, clean out the "eyes" and dice into small cubes.
- Peel and pit the peaches and dice.
- Peel the bananas and slice into thick chunks.
- Do not peel the apples, do quarter and core them, then cut each quarter in half across-ways.
- Put all fruit together in a bowl, add the juice of the orange, the rind, liqueur/brandy and mix gently.
- Leave to marinate for 30 minutes.
- Thread the fruit pieces onto skewers and brush with the melted butter.
- Place on the BBQ/Grill for 10-15 minutes turning frequently.
- To Make the dip, whisk together the yogurt and 30 ml (2 Tablespoons) of the honey.
- Pour the dip into a serving bowl and drizzle the remaining 15 ml (1 Tablespoon) honey over the top, garnish with mint.
- Serve the fruit kebabs hot with the yogurt dip.
Wow - this is a real winner! Delicious! A very pretty dish too, great for company or bringing to a party. The fruit kebabs were more popular than the dip, I may forgo that next time.
I am in agreement with the previous reviewer the butter really puts this over the top. This is sublime and simple.
We loved these kebabs! They were such a NICE change from the usual "fruit salad"!!! The kids ate the fruit right off the stick--which for some reason made the fruit seem more exotic??? ;-) I popped the kebabs in the oven (we don't have a grill) at 450 for about 10 minutes, and they were wonderful--that marinade is great! I would have NEVER thought of brushing with butter, but that really gave a neat flavor to the whole arrangement. I used brandy-flavoring (didn't have the liqueur), and orange flavoring (to enhance the orange juice), and two mangoes for the peaches (out of season in our north-woods state!). Skipped the mint, too, but no one missed it. These were great and I'll definitely make them again--a KEEPER!!!