Fresh, fruity and lower in sodium and fat than many kabob recipes, this delight on a skewer is perfect when grilling for a crowd.
—MARY RELYEA CANASTOTA, NY
START TO FINISH: 20 MIN. • MAKES: 8 KABOBS
1/3 cup orange juice
2 tablespoons lemon juice
4 1/2 teaspoons honey
2 teaspoons cornstarch
1 1/2 teaspoons grated lemon peel
1/4 teaspoon ground allspice
24 fresh strawberries
16 cubes fresh pineapple
2 small bananas, cut into 1-inch pieces
2 teaspoons minced fresh mint
1. In a small saucepan, combine the first six ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.
2. Thread fruit onto eight metal or soaked wooden skewers. Brush with half of glaze. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill, covered, over medium heat for 5-7 minutes or until lightly browned, turning occasionally and basting frequently with remaining glaze. Just before serving, sprinkle with mint. Serve warm.