Fruit turns soft when grilled, so make sure you cut it into generous pieces and skewer them centrally so that they do not fall off after cooking.
ingredients
serves: 4
1 firm pear, preferably Williams
1 small, slightly under-ripe banana
2 canned or fresh pineapple rings
8 large, firm strawberries
1 small star fruit
1/4 cup chopped filberts, optional
to serve:
5/8 cup thick heavy cream, sweetened to taste
for the marinade:
1 lime
2 tablespoons runny honey, preferably acacia
2 tablespoons hazelnut or walnut oil
method
1. For the marinade, wash any wax from the lime and finely grate the rind into a large, shallow dish. Squeeze the juice and add it to the dish with the honey and the nut oil. Mix and set aside.
2. Prepare the fruits, adding them to the marinade in turn. Rinse, dry, quarter and core the pear, then slice each quarter into two. Peel the banana and cut it into four. Drain and halve the pineapple rings. Rinse, hull and dry the strawberries. Rinse and dry the star fruit, slice off and discard each end, trim along the ridges with a potato peeler, then cut it into four thick slices.
3. Set the fruit aside for 10 minutes while you heat the grill to medium.
4. Thread all of the fruit onto 4 metal skewers about 10 inch long, beginning with a piece of pineapple, then a strawberry, some pear, banana, strawberry then pear, and end with a slice of star fruit, threaded on horizontally so that the star shape lies flat.
5. Place the skewers on the rack of the grill pan and brush with the marinade. Grill for 3 minutes, baste and grill for 2 minutes. Turn the kebabs over and repeat until the fruit is golden, with some crunchy dark patches.
6. While the fruit is under the grill, toast the chopped filberts, if using. Transfer the cooked fruit kebabs carefully onto a serving dish and sprinkle them evenly with the toasted filberts. Serve them with the heavy cream.
more information
In summer, these kebabs can be grilled outdoors on a barbecue.
