This is a different take on fruit salad, but instead of raw fruit in a bowl, it is grilled fruit on a stick. This is a nice light dessert or side dish for a BBQ or backyard party. It is especially nice if you’re hosting a summer garden brunch that will include grilling. Also, if you skip the brandy/rum, this might be fun for a pirate-themed party as well.
Grilled Fruit
1 1/2 tablespoons brandy or rum
1 1/2 tablespoons olive oil
1 1/2 tablespoons lime juice
1 1/2 teaspoons brown sugar or honey
1 1/2 teaspoons chopped fresh mint
1/2 teaspoon grated fresh ginger
4 to 8 metal skewers (if using bamboo or wood skewers, soak them in water for 1 hour to prevent charring)
8 ounces pineapple chunks (fresh or canned/drained)
4 ounces papaya chunks
1. Combine the brandy/rum, oil, lime juice, sugar/honey, mint, and ginger with a whisk.
2. Place the pineapple and papaya chunks on the skewers and place in a large baking dish that accommodates the length of the kabobs. Pour the marinade into the dish, cover, and refrigerate for at least 2 hours, or until the grill is ready.
3. Place the skewers on the rack of an uncovered grill over medium to hot coals. Let them cook for 2 minutes, then turn them so the other side can face the coals for 1 to 2 minutes.
4. Remove from the grill and either serve on the skewer (if you are not using plates or flatware) or using a fork push the pineapple and papaya off the skewers onto a serving dish.
5. Serve warm. Garnish with mint sprigs.
