"Thinking Outside the Bun" with Grilling!

Hot dogs, hamburgers, and homemade potato salad are three things that usually come to mind when planning a summer barbecue. But what if I said spicy fruit on a stick? Here at the Copper Kettle, we like to mix it up. So try this delicous recipe recorded below; it is sure to surprise and delight your friends and family!

Grilled Fruit Kabobs

1 honeydew melon
2 cantaloupes
8 ripe pears, peaches, mangos, or apples
*dice fruit into 1 1/2 inch cubes

2 cups sugar
2 cups water
1/2 cup lime juice
2 fresh jalapeno peppers; seeds and veins removed and roughly chopped
4 tablespoons of red chili powder

18 (6 inch) bamboo skewers, soaked in water for 20-30 minutes

Directions:

Cook the sugar and water together in a saucepan over low heat until the sugar dissolves. This should take about five minutes.
Allow the syrup to cool.
In a blender, add the sugary syrup, lime juice, jalapeno peppers, and red chili powder.
Blend thoroughly, roughly 1 minute.

Place the fruit on the skewers, alternating the types for flavor and visual appeal.
Place them into a non-metallic shallow pan.
Pour the marinade over the fruit kabobs, and let soak for at least 1 hour.
Turn them occasionally.

Preheat the grill to low heat and grill the kabobs on both sides until you see the brown grill marks.
The fruit should be warm; it will take roughly 5-7 minutes.
Remove the fruit from the kabobs, or leave them on the sticks to serve.
Brush them with the remaining chili sauce for an extra spicy fruit sidedish!