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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
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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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