My Recipe Box

Grilled Fruit Skewers with Island Spices & Dark Rum

RATE IT

Serves four.

  • To learn more, read:
    Cooking Fruit with Fire
  • by Bill Briwa from Fine Cooking
    Issue 40

Allspice, nutmeg and rum give these kebabs of strawberries, pineapple, kiwi and mango a lilting Caribbean accent.

  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground ginger
  • Pinch ground nutmeg
  • Pinch ground cloves
  • 1/2 cup dark rum
  • 1 Tbs. brown sugar
  • 1/2 Tbs. honey
  • 2 Tbs. pineapple juice (canned is fine)
  • Juice from 1/2 lime
  • 1 medium pineapple, peeled, eyes removed, and cored
  • 6 oz. ripe but firm strawberries, hulled
  • 3 ripe but firm mangos, pitted and peeled 
  • 3 kiwis, peeled
  • 1/2 cup confectioners’ sugar

Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

Leave small fruits, such as strawberries, whole; cut others into 1- to 1-1/2-inch cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners’ sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs and serve immediately.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): 1.5; Fat Calories (kcal): 15; Saturated Fat (g): 0; Protein (g): 2; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 72; Polyunsaturated Fat (g): 0.5; Sodium (mg): 10; Cholesterol (mg): 0; Fiber (g): 7;

Photo: Judi Rutz

Easy, surprisingly good. We had it with Cuban sandwiches, which was a nice combination.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More