Ingredients
1 strawberries
trimmed and rinsed
0.5 pineapple
peeled, cored and cubed
2 large bananas
sliced
50g coconut oil
¼ cup dark brown sugar
(45g)
1/2 small lemon
Juice from
Allergy Advice
Contains Nuts
Equipment
- 1 wooden skewers
- 1 large bowl
- 1 medium saucepan
- 1 frying pan or griddle
- 1 platter
- 1 dipping bowl
Instructions
- Place all cut fruit into a large bowl and set aside.
- In a medium saucepan, melt the coconut oil with sugar and lemon, stirring continuously, and allow to simmer gently for 5 minutes or until sugar has completely dissolved.
- Remove from heat and pour the mixture over the fruit. Cover and set aside for 1 hour or until ready to use (but no more than 3 hours).
- Take 12 wooden skewers and trim to fit your frying pan or griddle. Thread the fruit on to each skewer, alternating the pieces.
- Heat frying pan on medium, use some of the “caramel marinade” to coat the surface, then proceed to sear the skewers on all sides for 2-3 minutes, or until golden and a little chewy.
- Arrange on a platter and serve with a dipping bowl of yoghurt and lots of serviettes!
Notes
Tip
Coconut oil is a wonderful alternative to many other fats and oils. What makes it unique is that is solid, and to use it you just need to melt it down on the stovetop to liquify it.
Tip
Instead of using skewers you can just fry up the fruit pieces and serve alongside pancakes or pikelets, or on top of a bowl of muesli.
Variation
We’ve used dark brown sugar in this recipe but feel free to use a sugar substitute such as maple syrup or honey.
Variation
Why not experiment with fruit? Cubed pear, orange wedges or summer stone fruit would be lovely too.
