Grilled Fruit Kebabs with Lemon Ginger Dip

Desserts, Leslie's Featured Recipes.
This dessert is a cinch to make. The fruit needs only to be heated, so cooking time is short. For a twist, soak the fruit in orange juice before grilling. Or vary the fruit - try watermelon and pineapple.

Grilled Fruit Kebabs with Lemon Ginger Dip


Quantity Ingredients
12 bamboo skewers
2 apples, peeled, cored and cut into 1-inch chunks
2 pears, peeled, cored and cut into 1-inch chunks
2 cups / 500 ml fresh strawberries
1 large orange, peeled and sectioned
Lemon Ginger Dip
1.5 cups / 375 ml vanilla yogurt (2% MF or less)
2 tbsp / 25 ml honey
1 tsp / 5 ml minced fresh ginger root
zest of half a lemon


Fill a shallow dish with water; soak skewers for 30 to 60 minutes.

Meanwhile, prepare Lemon Ginger Dip by combining yogurt, honey, ginger and lemon zest in a small bowl. Cover and refrigerate until ready to serve.

Preheat clean grill to medium-low.

Thread 5 to 6 pieces of fruit onto each skewer, alternating types of fruit.

Lightly coat the grill with cooking spray. Grill kebabs, rotating every few minutes to prevent sticking, until lightly brown. Allow to cool before serving.

Serve with Lemon Ginger Dip or your favourite yogurt dip.

Serves 6.

Nutrition Facts

Serving Size Per 2 kebabs with 1/4 cup (50 ml) dip
Calories 144
Cholesterol 1
Fiber 4
Protein 4
Fat 1
Saturated Fat 0
Trans Fat 0
Sodium 45

Source: Leslie Beck's Healthy Kitchen