Grilled Fruit With Pineapple Mint Glaze Appetizers Recipes


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Grilled Fruit With Pineapple Mint Glaze

Ingredients:

  • Glaze
  • 2 cups pineapple juice
  • 3/4 cup orange juice
  • 1/2 cup apple cider vinegar
  • 1/3 cup freshly squeezed lime juice (3 to 4 limes)
  • 2 TB minced fresh mint
  • Fruit
  • 1 ripe honeydew melon, halved, seeded
  • 1 ripe cantaloupe melon, halved, seeded
  • 1 ripe pineapple, peeled, cored cut into 2x1-inch pieces
  • 24 bamboo skewers (6-inch), soaked in water, 1 hour, drained
  • canola oil



  • Method:

  • To prepare the glaze: Combine the pineapple juice, orange juice and vinegar in a saucepan over high heat. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture is reduced to 3/4 cup, about 25 minutes. Pour 1/2-cup of the juice mixture into a small bowl. Set aside to cool, about 30 minutes. Once cool, add the lime juice and mint, stir to blend, set aside for presentation. The remaining 1/4 cup of glaze will be used to brush on the fruit while grilling.
  • To prepare the fruit: Using a melon ball cutter, scoop out enough melon balls from the honeydew and cantaloupe to measure 4 cups total or cut the melons into 2x1-inch pieces. Cut the pineapple into 2x1-inch pieces. Thread each skewer alternating the honeydew, pineapple, and cantaloupe leaving about 3/4-inch of the skewer exposed at the blunt end, wrap with foil to prevent burning.
  • To grill: Preheat the grill to 375°F (a medium-hot fire). Place the fruit skewers on a lightly oiled hot grill. Grill until golden brown and slightly charred, brushing with reserved glaze on each side during last 30 seconds of cooking, 3 to 4 minutes per side. Remove foil and arrange kebobs on individual serving plates, drizzle with minted glaze.





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