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Citrus-Glazed Fruit Kabobs

 Citrus-Glazed Fruit Kabobs
What could be sweeter, simpler and more perfect for alfresco dining than grilled fresh seasonal fruit? —Agnes Ward, Stratford, Ontario
8 ServingsPrep: 30 min. + chilling Grill: 15 min.


  • 1 cup (8 ounces) vanilla yogurt
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon ground ginger
  • 3/4 cup packed brown sugar
  • 1/4 cup lime or orange juice
  • Dash ground cinnamon
  • 2 kiwifruit, peeled, halved and thickly sliced
  • 1/2 cup each fresh peach, apricot, plum and nectarine wedges
  • 1/2 cup thickly sliced ripe banana
  • 1/2 cup cubed fresh pineapple
  • 1/2 cup cubed peeled mango


  • For sauce, in a small bowl, combine the yogurt, mint and ginger;
  • cover and refrigerate for 30 minutes.
  • For glaze, in a small saucepan, combine the brown sugar, lime juice
  • and cinnamon. Cook and stir over medium heat until sugar is
  • dissolved. Remove from the heat.
  • On eight metal or soaked wooden skewers, alternately thread the
  • fruit; brush with half of the glaze. Grill, uncovered, over
  • medium-low heat for 12-16 minutes or until lightly browned, turning
  • occasionally and basting frequently with remaining glaze. Serve warm
  • with yogurt sauce. Yield: 8 servings.

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Citrus-Glazed Fruit Kabobs (continued)

Nutritional Facts: 1/2 cup fruit with 2 tablespoons sauce equals 159 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 28 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.