Grilled Fruit Kebabs with Balsamic Drizzle
Calories201 Per Serving
Protein2g Per Serving
Fiber5g Per Serving
|Total Fat||4.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||43 g|
|Dietary Fiber||5 g|
3 fruit, 1 fat
1 pound hulled strawberries
2 cups pineapple chunks
2 cups watermelon chunks
2 medium bananas, peeled and cut into thick pieces
2 tablespoons balsamic vinegar
1 tablespoon canola oilOR
1 tablespoon corn oil
2 teaspoons honey
Soak eight 9- to 12-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Set aside.
Preheat the grill on medium high.
Thread the fruit onto the 8 skewers in this order: strawberry, pineapple, watermelon, banana, strawberry, pineapple, watermelon, and banana. Transfer the skewers to a platter or baking sheet.
In a small bowl, using a fork, whisk together the vinegar, oil, and honey. Using a basting brush, brush about half the vinegar mixture over the fruit to glaze it.
Grill the kebabs for about 8 to 10 minutes, or until the fruit is caramelized, turning the kebabs several times and basting with the remaining vinegar mixture.
Tip: Choose a firm watermelon that is heavy for its size, with no bruises. cuts, or dents. It should have a yellow spot on it, called the "ground spot."
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