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Recipe by: gordon-ramsay
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4 (12-inch/30-cm) skewers
2 tbsp ( 30 mL) liquid honey
2 tbsp ( 30 mL) balsamic vinegar
2 tsp ( 10 mL) grated lime peel
1/4 tsp ( 1 mL) cinnamon, nutmeg or hot red chili flakes
4 cups ( 1 L) bite-size pieces mixed fresh fruit, such as pineapple, mangoes, bananas, strawberries, peaches and grapes
3 large basil leaves (optional)
1. If using bamboo skewers, soak in water for at least 15 minutes. Grease grill, then preheat barbecue to high. In a large bowl, stir honey with vinegar, peel and cinnamon.
2. Cut pineapple, mangoes and bananas into bite-size chunks. If strawberries are large, slice in half. Cut peaches into wedges and leave grapes whole. Add to honey mixture and gently stir to combine. Let fruit marinate for 5 to 10 minutes. Then alternately thread fruit onto skewers.
3. Grill kebabs, turning at least once, until fruit is tender, from 4 to 5 minutes per side. Meanwhile, stack basil leaves, if using, on top of one another. Thinly slice into strips. Remove kebabs to a serving platter. Sprinkle with basil. Great with vanilla ice cream or frozen yogurt.
Nutrients per serving
1.2 g protein, 0.6 mg iron, 0.7 g fat, 19.0 mg calcium, 37.5 g carbohydrates, 146.0 calories
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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