Marshmallow Fruit Kabobs Recipe

3 1 1
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Marshmallow Fruit Kabobs Recipe

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3 1 1
Publisher Photo
Claudia Ruis knows a way to slip more fruit into your family's diet. "Both kids and adults love these fun grilled fruit kabobs. I like the fact that the sauce and be made ahead of time," she writes from Massapequa, New York. "Kids will have a great time helping to assemble the kabobs, too."
Recommended: 9 Snack Ideas for Kids
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups fresh or frozen raspberries, thawed
  • 1/3 cup orange juice
  • 1 tablespoon confectioners' sugar
  • 2 medium firm bananas, cut into 3/4-inch slices
  • 2 cups cubed fresh pineapple
  • 2 large fresh plums, cut into 3/4-inch pieces
  • 24 large marshmallows
  • 1 tablespoon lemon juice
  • 1 tablespoon honey

Directions

Mash and strain raspberries, reserving juice. Discard seeds. In a bowl, combine the orange juice, sugar and raspberry juice; set aside.
Coat grill rack with cooking spray before starting the grill. On 12 metal or soaked wooden skewers, alternately thread fruit and marshmallows. Combine lemon juice and honey; brush over fruit. Grill kabobs over indirect medium heat for 1-2 minutes on each side or until marshmallows are golden. Serve with raspberry sauce. Yield: 6 servings.
Originally published as Marshmallow Fruit Kabobs in Light & Tasty June/July 2004, p15

Nutritional Facts

2 each: 204 calories, 1g fat (1g saturated fat), 0 cholesterol, 15mg sodium, 52g carbohydrate (0 sugars, 4g fiber), 2g protein.

  • 1-1/2 cups fresh or frozen raspberries, thawed
  • 1/3 cup orange juice
  • 1 tablespoon confectioners' sugar
  • 2 medium firm bananas, cut into 3/4-inch slices
  • 2 cups cubed fresh pineapple
  • 2 large fresh plums, cut into 3/4-inch pieces
  • 24 large marshmallows
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  1. Mash and strain raspberries, reserving juice. Discard seeds. In a bowl, combine the orange juice, sugar and raspberry juice; set aside.
  2. Coat grill rack with cooking spray before starting the grill. On 12 metal or soaked wooden skewers, alternately thread fruit and marshmallows. Combine lemon juice and honey; brush over fruit. Grill kabobs over indirect medium heat for 1-2 minutes on each side or until marshmallows are golden. Serve with raspberry sauce. Yield: 6 servings.
Originally published as Marshmallow Fruit Kabobs in Light & Tasty June/July 2004, p15

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shecooksalot User ID: 5888460 146537
Reviewed Jun. 1, 2011

"The idea of the fruit and marshmallows on the kabobs was fun. The kids liked it, but unfortunately I didn't care for the raspberry dipping sauce and the marshmellows cooked (and melted) way too fast so some of the fruit was still not grilled up. My BBQ is old school, so when it's on, it's on and I can't adjust for different heat settings. It might be fun to try over a campfire as a smores alternative."

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