Best Tropical Fruit Kebabs With Orange Maple Coconut Dipping Sauce Recipes

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TROPICAL FRUIT KEBABS



Tropical Fruit Kebabs image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1/4 cup unsalted butter, at room temperature
1 vanilla bean
1/4 cup pina colada-style sweetened coconut cream
1/4 cup heavy cream
4 ounces good quality white chocolate, chopped
1 teaspoon grated lime zest
2 large red-skinned mangoes, peeled, seed discarded
1 large Hawaiian papaya (about 1 pound), seeds discarded
8 (8-inch) skewers

Steps:

  • Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
  • Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
  • If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
  • Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.

TROPICAL FRUIT KEBABS



Tropical Fruit Kebabs image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Number Of Ingredients 8

1/4 cup unsalted butter, at room temperature
1 vanilla bean
1/4 cup sweetened cream of coconut
1/4 cup heavy cream
4 ounces good quality white chocolate, chopped
1 teaspoon grated lime zest
2 large red-skinned mangoes, peeled and pitted
1 large Hawaiian papaya (about 1 pound) peeled and seeds discarded

Steps:

  • 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
  • 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
  • 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
  • 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

FRUIT KABOBS WITH TROPICAL FRUIT COULIS



Fruit Kabobs with Tropical Fruit Coulis image

Express yourself with a bit of the tropics. Create fresh fruit kabobs yourself or gather guests for fun kabob-making.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 40m

Yield 24

Number Of Ingredients 6

6 cups bite-size pieces assorted fresh fruit (pineapple, watermelon and cantaloupe)
1 cup green grapes
1 cup blueberries or red grapes
3 small star fruit, cut into 24 slices
2 large mangoes, peeled, seeds removed and cut into large pieces
1/4 cup pineapple preserves

Steps:

  • Thread 4 to 6 pieces of fruits (except mangoes) on each of twenty-four 6-inch skewers. Place skewers on large serving platter; set aside.
  • In food processor, place mango pieces and pineapple preserves. Cover and process until smooth; pour into small serving bowl. Serve kabobs with mango coulis.

Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 0 mg, Sugar 9 g, TransFat 0 g

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