Grilled fruit provides a sweet and juicy finish to a barbecue.
3 medium ripe bananas, peeled and cut into 1" pieces
2 mangoes, peeled and cut into 1" cubes
1/2 pineapple, peeled, cored and cut into 1" cubes
2 limes, cut into wedges
1 can coconut milk (14-oz. can)
2 tsp brown sugar, packed
1 tsp vanilla
1-2 tbsp dark rum
Pinch ground nutmeg
1/4 cup shredded coconut, toasted (optional)
To grill fruit:
Step 1: Pre-soak wooden skewers in warm water for at least 20 minutes.
Step 2: Thread fruit onto skewers and place on clean, oiled grill preheated to medium heat.
Step 3: Cook until grill marks appear and fruit softens slightly, 2-3 minutes per side. Serve warm with coconut sauce and lime wedges.
To make coconut sauce:
Step 1: Combine coconut milk and brown sugar in a medium saucepan over medium-high heat. Bring to a boil then reduce heat to medium and let simmer, stirring occasionally until mixture reduces by half (12-15 minutes).
Step 2: Add nutmeg, vanilla and rum. Let stand until cooled to room temperature then refrigerate for about 2 hours or until thoroughly chilled and mixture has thickened. Sprinkle with toasted coconut if desired and serve with fruit kebabs.
Makes 3 to 4 servings