Fresh 'n Fruity
Grilled Fruit Kabobs with Sour Cream Honey Dip
An easy idea for your next BBQ. Impress your guests with grilled fresh fruit kabobs accompanied by a memorable new dip.
Preparation Time:
20 Minutes
Ingredients:
| 1 each | Ontario peach and nectarine, cut in half | |
| 1 each | large Ontario apple and pear, cored | |
| 8 | Ontario strawberries, halved (or quartered if large) | |
| 1/4 cup | Gay Lea Butter (Unsalted), melted | 50 mL |
| 3 tbsp | packed brown sugar | 45 mL |
| 1 tsp | vanilla | 5 mL |
| Sour Cream Honey Dip: | ||
| 3/4 cup | Gay Lea Sour Cream (Low Fat or Regular) | 175 mL |
| 2 tbsp | honey | 25 mL |
| 1 tbsp | orange liqueur (optional) | 15 mL |
| 1 tsp | vanilla | 5 mL |
| 1/2 tsp | grated lemon rind | 2 mL |
Instructions:
Sour Cream Honey Dip: In bowl, whisk sour cream, honey, orange liqueur, if using, vanilla, lemon rind and mint. Cover and refrigerate until ready to use.
Cut fruit into 1-inch (2 cm) cubes and skewer onto 8 soaked wooden or metal skewers. In small bowl, whisk together butter, sugar and vanilla until combined and smooth.
Place skewers on preheated greased grill over medium heat; and grill, turning and basting frequently for about 5 minutes or until golden and tender. Serve with Sour Cream Honey Dip.
Makes about 8 skewers.
Tips:
- Substitute 3 kiwi for apple and pear
- Place wooden skewers in shallow dish covered with water for at least 30 minutes to help prevent flare ups on grill.