Tropical Fruit Skewers With Green Tea Ice Cream Food

TROPICAL-FRUIT SKEWERS WITH GREEN-TEA ICE CREAM

Steps:

• Preheat broiler. Whisk sake and honey in a large bowl. Add mangoes and pineapple, and toss to coat. Strain liquid into a small saucepan; place fruit in a bowl. Place pan over medium heat, and cook until sauce is reduced to a glaze, 3 to 5 minutes. (You should have about 1 tablespoon.)
• Thread fruit pieces onto skewers. Place skewers on a baking sheet, and broil until warmed through, about 4 minutes. Brush with glaze. Scoop ice cream into 4 bowls, and serve with a fruit skewer and cups of green tea.

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:

• 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
• 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
• 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
• 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

ICED GINGER GREEN TEA WITH FRUIT SKEWERS

Steps:

• In a large saucepan, combine hot water, sugar and ginger. Bring mixture to the boil; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and allow to cool for 5 minutes. Add green tea an stir; let stand, covered, for 3 minutes. Sweeten to taste, if desired. Stir in cool water.
• Pour liquid through fine mesh strainer into 1-gallon pitcher or punch bowl. (Discard ginger and tea leaves.) Cover; cool 1 hour or chill until ready to serve. Garnish with fruit skewes.
• Fruit Skewers: On a 12-inch wooden skewer, alternate fruits, lime quarters, and orange peel strips. Place skewer inside pitcher or punch bowl as a decorative swizzle stick. Use 6 inch wooden skewers for individual servings.

DESSERT FRUIT SKEWERS

Steps:

• Place fruit in marinade (honey, lemon juice and zest, brown sugar) for a few minutes.
• Skewer fruit on pre-soaked bamboo skewers. Spray grill with oil and BBQ fruit on medium heat, turning to caramelize marinade. Cook until grill marks form.
• Mix hazelnut spread with rum and serve over hot fruit.
• I added a handful of fresh, wild blueberries for a little zing.
• Option: serve over vanilla ice 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.