Mexican Mojito Melon Kabobs Food

SEASONAL FRUIT AND MELON KABOBS WITH FIERY CHILE SAUCE

Steps:

• Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan.
• Cook the sugar and water together in a saucepan over low heat until the sugar dissolves (about 5 minutes). Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute.
• Pour marinade over fruit kebabs and marinate for at least 1 hour turning kebabs occasionally.
• Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining chile sauce for a real fiery fruit kabob finish!

MOJITO MELON KABOBS

Steps:

• Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice.
• Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon. Add sugar, rum and mint. Seal bag; turn to coat melon.
• Refrigerate at least 1 hour to blend flavors but no longer than 24 hours. To serve, thread 4 or 5 melon cubes on each skewer. Discard marinade.

MEXICAN MOJITO MELON KABOBS

Steps:

• 1. In a large resealable ziplock bag, place cut up melons with grated lime zest and juice from 2 limes. Add sugar, mint and tequila. Turn to coat and refrigerate for one hour.
• 2. To serve thread 4-5 melons on each skewer, discard marinade. Top with more lime peel and mint.