Tropical Fruit Kebabs Food

TROPICAL FRUIT KEBABS WITH ORANGE MAPLE COCONUT DIPPING SAUCE

Steps:

• Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
• Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping.

TROPICAL FRUIT PARTY SKEWERS

Steps:

• Thread alternating pieces of each fruit onto about 24 small wooden skewers.
• Refrigerate, covered, until ready to serve. Enjoy! This may be served with dip, such as vanilla yogurt, caramel, whipped cream, or chocolate!
• Makes 12 servings.
• Note:.
• Be sure to warn kids about the dangers of the skewers. You may want to remove the sharp end off of the skewers when making with young children.

TROPICAL FRUIT KEBABS

Steps:

• Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
• Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
• If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
• Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.

TROPICAL FRUIT KEBABS WITH LIME CREAM

Steps:

• Combine sour cream, 2 tablespoons lime juice, sugar and lime peel in small bowl. Cover and refrigerate lime cream.
• Cut papaya into twenty-four 1-inch pieces. Cut pineapple into twenty-four 1-inch pieces. Cut each banana crosswise into 8 pieces and place in small bowl. Toss with remaining 1 tablespoon lime juice. Alternate fruit on skewers. Arrange on platter. (Fruit skewers can be prepared 1 hour ahead. Cover and chill.) Serve with lime cream.

TROPICAL FRUIT KABOBS WITH COCONUT ICE CREAM

Steps:

• Heat the honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling) remove from heat and set aside.
• Peel and slice banana. Brush the slices lightly with lemon juice to stop fruit from browning.
• Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture.
• To serve, spoon ice cream into serving dishes, sprinkle with toasted coconut. Top ice cream with kabobs.
• Makes 6 servings.