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Citrus-Glazed Fruit Kabobs

What could be sweeter, simpler and more perfect for alfresco dining than grilled fresh seasonal fruit? —Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 30 min. + chilling Grill: 15 min.
  • Makes
    8 servings


  • 1 cup vanilla yogurt
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon ground ginger
  • 3/4 cup packed brown sugar
  • 1/4 cup lime or orange juice
  • Dash ground cinnamon
  • 2 kiwifruit, peeled, halved and thickly sliced
  • 1/2 cup each fresh peach, apricot, plum and nectarine wedges
  • 1/2 cup thickly sliced ripe banana
  • 1/2 cup cubed fresh pineapple
  • 1/2 cup cubed peeled mango


  • For sauce, in a small bowl, combine the yogurt, mint and ginger; cover and refrigerate for 30 minutes.
  • For glaze, in a small saucepan, combine the brown sugar, lime juice and cinnamon. Cook and stir over medium heat until sugar is dissolved. Remove from the heat.
  • On eight metal or soaked wooden skewers, alternately thread the fruit; brush with half of the glaze. Grill, uncovered, over medium-low heat for 12-16 minutes or until lightly browned, turning occasionally and basting frequently with remaining glaze. Serve warm with yogurt sauce.
Nutrition Facts
1 each: 159 calories, 1g fat (1g saturated fat), 3mg cholesterol, 28mg sodium, 37g carbohydrate (33g sugars, 2g fiber), 2g protein.

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