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Photo for - Grilled Fruit Kabobs

Grilled Fruit Kabobs

An easy idea for your next BBQ. Impress your guests with grilled fresh fruit kabobs accompanied by a memorable new dip.

  • Yields: 8 skewers
  • Preparation: 25 minutes

Ingredients

  • 1 Ontario peach, cut in half
  • 1 Ontario nectarine, cut in half
  • 1 Ontario apple, cored
  • 1 Ontario pear, cored
  • 8 Ontario strawberries, halved
  • 1/4 cup (50mL) GAY LEA - Unsalted Butter, melted
  • 3 tbsp (45mL) brown sugar, packed
  • 1 tsp (5mL) vanilla

Sour Cream Honey Dip

  • 3/4 cup (175mL) GAY LEA - Regular Sour Cream
  • 2 tbsp (30mL) honey
  • 1 tbsp (15mL) orange liqueur or brandy, optional
  • 1 tsp (5mL) vanilla
  • 1/2 tsp (2mL) lemon rind, grated

Instructions

Sour Cream Honey Dip

  1. In bowl, whisk sour cream, honey, orange liqueur (if using), vanilla, lemon rind and mint. Cover and refrigerate until ready to use.

Kabob

  1. Cut fruit into 1” (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.
  2. Place skewers on preheated greased grill over medium heat; grill, turning and basting frequently, for about 5 minutes or until golden and tender. Serve with Sour Cream Honey Dip.
  • Substitute 3 kiwis 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.
Photo of - Grilled Fruit Kabobs

Ingredients

  • 1 Ontario peach, cut in half
  • 1 Ontario nectarine, cut in half
  • 1 Ontario apple, cored
  • 1 Ontario pear, cored
  • 8 Ontario strawberries, halved
  • 1/4 cup (50mL) GAY LEA - Unsalted Butter, melted
  • 3 tbsp (45mL) brown sugar, packed
  • 1 tsp (5mL) vanilla

Sour Cream Honey Dip

  • 3/4 cup (175mL) GAY LEA - Regular Sour Cream
  • 2 tbsp (30mL) honey
  • 1 tbsp (15mL) orange liqueur or brandy, optional
  • 1 tsp (5mL) vanilla
  • 1/2 tsp (2mL) lemon rind, grated