Recipe: Grilled fruit skewers

Name: Grilled fruit skewers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 7 oz (200 g) of strawberries; 10.5 oz (300 g) of pineapple, cut into thick cubes; 2 peaches or nectarines, cut into wedges; 2 bananas, cut into thick chunks; 7 oz (200 g) of mango, cut into cubes; 3 tablespoons of honey; 2 tablespoons of melted butter; 1 tablespoon of lime juice; 1 teaspoon of ground cinnamon; 0.5 teaspoon of vanilla powder; 1 tablespoon of amber rum (optional)

By chef patrick Asfaux 4.8/5 (4 reviews)

Recipe Grilled fruit skewers - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 20 min

Cook 30 min

Total 50 min

Grilled fruits still warm, caramelized edges, sweet juices running. Honey, cinnamon and vanilla meld into mango and pineapple. Plan 15 minutes to get golden fruit without turning to mush.

Ingredients

7 oz (200 g) of strawberries
10.5 oz (300 g) of pineapple, cut into thick cubes
2 peaches or nectarines, cut into wedges
2 bananas, cut into thick chunks
7 oz (200 g) of mango, cut into cubes
3 tablespoons of honey
2 tablespoons of melted butter
1 tablespoon of lime juice
1 teaspoon of ground cinnamon
0.5 teaspoon of vanilla powder
1 tablespoon of amber rum (optional)

Step-by-step directions

1 Prepare the marinade: mix 3 tablespoons of honey, 2 tablespoons of melted butter, 1 tablespoon of lime juice, 1 teaspoon of ground cinnamon, 0.5 teaspoon of vanilla powder and 1 tablespoon of amber rum (optional) in a bowl. Whisk until you get a smooth, even marinade.

2 Marinate the fruits: cut all the fruits into generous pieces, at least 3 cm, so they hold well on the skewers. Pour the marinade over the fruits and mix gently. Let sit.

3 Assemble the skewers: if you're using wooden skewers, soak them for 20 minutes in cold water to prevent them from burning. Thread the fruits alternating colors and textures: peaches or nectarines in wedges, pineapple in thick cubes, strawberries, mango cubes, bananas in thick chunks.

4 Cook the skewers: heat the barbecue or griddle to medium-high heat. Lightly oil the surface. Place the skewers and cook, turning them regularly. The fruits should be golden and lightly caramelized.

5 Brush during cooking: brush the skewers with the remaining marinade while cooking to coat them well and intensify the caramelization.

6 Serve: serve immediately with a scoop of vanilla ice cream, thick crème fraîche or Greek yogurt with honey.

Chef Patrick's Comment

Melon ball skewers: use a small spoon to shape large melon balls, thread them onto your skewers. Cooking time: 2 minutes.

Apricot skewers: cut your fresh apricots in half, coat them with brown sugar and grill for 2 minutes on each side.

Grape skewers: alternate white and black grapes on each skewer and grill for 2 minutes.

Pineapple skewer: thread pieces of fresh pineapple without the skin onto skewers, grill for 2 minutes on each side. A real treat with vanilla ice cream.

Chocolate banana: this one isn't a skewer, but if your barbecue is on, here's a classic recipe that's always a hit! Remove a peel from each banana, just on one side, remove some flesh and insert dark chocolate squares and hazelnut powder along the entire length. Put the peel back on and wrap your bananas in aluminum foil. Cook for 15 minutes under hot ashes. Simply delicious!

Baked apple: and finally, the classic baked apple under ashes: wash and lightly core your apples, fill them with sugar mixed with cinnamon, wrap them in aluminum foil (2 layers). Cook for 30 minutes under the ashes!

You can also make these skewers on a griddle.