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Citrusy Fruit Kabobs

 Citrusy Fruit Kabobs
Fresh, fruity—and lower in sodium and fat—this kabob recipe is a great pick! —Mary Relyea, Canastota, New York
8 ServingsPrep/Total Time: 20 min.


  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 4-1/2 teaspoons honey
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 teaspoon ground allspice
  • 24 fresh strawberries
  • 16 cubes fresh pineapple
  • 2 small bananas, cut into 1-inch pieces
  • 2 teaspoons minced fresh mint


  • In a small saucepan, combine the first six ingredients. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Remove from
  • the heat; cool to room temperature.
  • Alternately thread an eighth of the fruit onto one metal or soaked
  • wooden skewer. Repeat seven times. Brush with half of glaze. Moisten
  • a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack.
  • Grill, covered, over medium heat for 5-7 minutes or until lightly
  • browned, turning occasionally and basting frequently with remaining
  • glaze. Just before serving, sprinkle with mint. Serve warm. Yield: 8
  • kabobs.

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Citrusy Fruit Kabobs (continued)

Nutritional Facts: 1 kabob equals 83 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 21 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.