Grilled Strawberry / Kiwi Kabobs
Yield: 4-6 Servings
10 to 12 ounces hulled fresh California strawberries
1 can (11 ounce) mandarine orange segments, drained
1 kiwi, quartered
1 unpeeled red apple, cored and cubed
1/2 honeydew melon, or cantaloupe scooped into balls Fresh wedges of pineapple
Glaze Juice of 1 lemon
1/3 cup orange juice, freshly squeezed
1 tbls. cornstarch
2 tbls. honey
Ground cinnamon, season to taste
3 tsp. chopped fresh mint
In a small saucepan, dissolve cornstarch in lemon juice. Add remaining ingredients, except mint. Stir until mixture thickens; add mint. Place fruit on kabob skewers, and paint fruit with glaze. Broil or grill until fruit is cooked through, and lightly browned. Serve immediately.
Thanks to the California Strawberry Commission for this great recipe.