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The Washington Post

Scorched and Skewered Fruit Salad

Scorched and Skewered Fruit Salad 6.000

Deb Lindsey for The Washington Post

Smoke Signals Aug 27, 2014

Grilling enhances fruit’s flavor by caramelizing it, and skewers provide an easy way to cook and present it.

For optimum control, you can individualize the kebabs -- all cantaloupe on one, all pineapple on another, and so on. But Smoke Signals columnist Jim Shahin prefers the colorful look of different fruits on the same skewer.

Serve the kebabs straight from the fire on individual plates or slide them from the sticks into a bowl, dress and chill for a fruit salad.

You'll need to soak six 12-inch bamboo skewers in water for at least 30 minutes.

Make Ahead: The dressing can be made a day in advance and kept in a sealed container in the refrigerator until ready to use.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the dressing
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon hot Spanish smoked paprika (pimenton)
  • 1 tablespoon chopped cilantro
  • For the kebabs
  • 6 strawberries, hulled
  • Six 1/2-inch cubes cantaloupe
  • Six 1/2-inch cubes honeydew
  • Six 1/2-inch cubes pineapple
  • Six 1/2-inch cubes mango

Directions

Prepare the grill for direct heat. If using a gas grill, preheat to medium (375 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Just before cooking, use a little vegetable oil to grease the grate.

For the dressing: Whisk together the lime juice, honey, sea salt, paprika and cilantro in a small bowl.

For the kebabs: Slide one piece of each fruit in whatever order you like onto the skewers; you will have 6 skewers of fruit.

Arrange the skewers on the grate. Cook for 2 or 3 minutes per side, turning as needed until charred in spots. The total time will be 8 to 12 minutes.

Transfer the kebabs to a platter and serve individually to each guest, with a bowl of sauce for drizzling. Or slide the fruit from the skewers into a bowl, dress with the sauce, and chill for at least 1 hour and up to 4 hours. Serve.


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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Andy Sikkenga.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 25


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 95mg 4%

Total Carbohydrates: 7g 2%

Dietary Fiber: 0g 0%

Sugar: 5g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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