V Grilled Strawberry Kabobs
These are great served as a first course for a brunch or a match with chicken or pork chops.
8-10 oz. large fresh strawberries, hulled
1 red-skinned apple, unpeeled, cored, and cubed
1 container (11oz) mandarin orange segments, drained
1 banana, peeled and thinly sliced
1/2 canteloupe or honeydew scooped into balls
fresh pineapple wedges
1 T cornstarch
juice of a lemon
1/2 c. freshly squeezed orange juice
2 T honey
ground cinnamon, to taste
2 - 3 teaspoons finey chopped mint
Thread the fruit on skewers. In a saucepan dissolve cornstarch in lemon juice. Add the remaining ingredients, except mint. Heat stirring until the mixture thickens, then add mint. Paint the fruit with the glaze and broil or grill until the fruit is cooked through and lightly browned. Serve immediately.