This is a really different, delicious, and healthy dessert.  It’s a spectacular finish to a barbecue grilled dinner of any sort – as it goes well with any grilled meat or vegetable.  It’s my own original creation, and I’ve never seen it done anywhere before.  Serves 4.

4 Wood or Metal skewers.
2 apples, peeled and cut into quarters
1 pineapple, cored and cut into 2″ wedges
Black cherries, pitted, about 6 per skewer
White or red grapes, seedless, about 6 per skewer
2 mandarin or Clementine oranges (or regular/navel oranges) peeled and wedged
2 bananas, peeled and halved
3 watermelon, cantaloupe or honeydew melon wedges
(optional) white wine, port, or dessert liquor to drench the fruit with, just before grilling

Cut the fruit as directed above, and creatively stack on the skewers ahead of time. Push the fruits tightly together, so they’ll help each other stay on the stick while cooking.

Just before dessert time, about 3 minutes ahead, place the fruit kabobs on the grill, or under your broiler.  The key is to do it over a medium to hot grill, and to “sear” the fruits quickly. Be sure to keep a careful watch – grill the fruits until they’re seared and slightly tender and warm, and then remove immediately from the grill.  (If you have opted for the alcohol drench, be extra careful as the fruit could become a blaze.  If that happens, don’t worry, it will burn off rapidly.)

Serve hot by itself in bowls, or over some sherbet or frozen yogurt.  Amazing.  You could also do this over a campfire, long after dinner memories are lingering, while enjoying the company of friends and family.

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