Best Grilled Fruit Skewers With Spicy Maple Cumin Glaze Recipes

Grilled Fruit Skewers with Spicy Maple Cumin Glaze image

Provided by Chris Lilly

Number Of Ingredients 6

Glaze
1/2 cup pure maple syrup
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 cups fruit chunks such as pineapple, peaches, and/or bananas

Steps:

Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.

Grilled Fruit Skewers With Spicy Maple Cumin Glaze image

Provided by Hannah Hoskins

Yield 4

Number Of Ingredients 6

1/2 cup maple syrup
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 cup chopped fruit, such as pineapple and peaches
4 bamboo skewers

Steps:

Light your charcoal fire or barbecue for grilling directly onto.
Soak the bamboo skewers in a bowl of water, and set aside.
Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
Thread the fruit on to the soaked skewers. Place the skewers on the grill and cook directly over medium-high heat for 1 ½ minutes on each side, until golden and caramelized. Serve warm.

Grilled Fruit Skewers with Chili and Lime image

Provided by Kelsey Nixon

Categories appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 5-to-6-pound seedless watermelon, cut into 1-inch cubes
1 pineapple, peeled, cored and cut into 1-inch cubes
2 mangoes, peeled, pitted and cut into 1-inch cubes
Grated zest and juice of 1 lime
Vegetable oil, for brushing
2 teaspoons chili powder
Coarse sea salt

Steps:

Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.