Citrusy Fruit Kabobs Recipe
Citrusy Fruit Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Fresh, fruity—and lower in sodium and fat—this kabob recipe is a great pick! —Mary Relyea, Canastota, New York
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Thread fruit onto eight metal or soaked wooden skewers. 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.
Originally published as Citrusy Fruit Kabobs in Healthy Cooking August/September 2011, p9

Nutritional Facts

1 kabob: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 21g carbohydrate (15g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

  • 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
  1. 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.
  2. Thread fruit onto eight metal or soaked wooden skewers. Brush with half of glaze. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. 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.
Originally published as Citrusy Fruit Kabobs in Healthy Cooking August/September 2011, p9

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