2-3 mangos, cubed
6-8 kiwi, peeled and halved
1 pineapple, cubed
8-16 fresh lychee
1 inch knob peeled fresh ginger
1/4 cup sugar
1/4 cup water
juice of 1 lime
8 bamboo skewers (soak in water for 15 minutes prior to use)
Bring the syrup ingredients together to a boil. Allow to boil for a few minutes until it reduces. Strain into a bowl. Discard the ginger. Allow to cool. Thread the fruit on the skewers and brush with syrup.
Place on the grill and allow to cook for about 3 minutes on each side or until the fruit has softened and is caramelized. Serve immediately.
Making these kabobs (or kebobs) made my hands very, very sticky but it was worth it. Fruit, especially fruits with a high sugar content, really do well on the grill. The sugars caramelize and the fruit takes on a velvety texture. I brushed on the ginger syrup to help insure caramelization and to add a bit of ginger flavor to the kabobs. There is something a little decadent about eating fruit fresh from the grill despite it being a very healthy choice for dessert.
Only fairly firm kiwifruit will stay on the skewer. Look for kiwis that are just barely ripe. The lychee worked well, but I found it was best to leave the large pit inside and thread the skewer next to pit and then advising people of the pit’s presence when it came time to eat. The hole left by the removal of the pit was much wider than that of a standard skewer.