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In the first decades of American grilling, dessert kebobs with several ingredients usually included marshmallows, pieces of store-bought cake or packaged cookie dough, and an occasional chunk of fruit. Fresh fruit doesn’t need the commercial colleagues, though we like to layer it with honey butter. Use at least three of the suggested fruits, preferably ones of different color, and perhaps a fragrant lavender honey if you have it.
Serves 4 to 6
2½ pounds mixed soft-textured fruit chunks, such as skin-on tangerine chunks, whole strawberries, thick kiwi slices, halved pitted plums or apricots, whole pitted sweet cherries, mango or pineapple chunks, or peach quarters.
¼ cup honey
1 tablespoon water
2 tablespoons butter
Chopped fresh mint, for garnish
- Thread the fruit chunks on skewers in alternating colors (preferably using 2 skewers per kebob to hold the ingredients securely while cooking). Push the fruit together to touch but not squash the neighboring fruit.
- Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
- Prepare the honey butter, warm the ingredients in a small saucepan over medium heat. Stir to combine. Brush the kebobs lightly with the honey butter.
- Transfer the kebobs to a well-oiled grate. Grill the kebobs uncovered over medium heat for 8 to 11 minutes, turning on all sides, until the fruits are softened and a few edges are browned. Brush the kebobs thickly with the honey butter in the last minute of cooking. If grilling covered, cook for 7 to 10 minutes, turning once midway and basting them.
- Serve the fruit hot, sprinkled with chopped mint. For a variation, replace the honey in the butter with orange or lemon marmalade and substitute a couple of good splashed of tequila and a squeeze of fresh lime for the water. Olé!