Caramelised fruit kebabs

Serves:

Makes 12 kebabs

Ingredients

• 1 punnet strawberries, trimmed and rinsed
• half a pineapple, peeled, cored and cubed
• 2 large bananas, sliced
• 50g coconut oil
• 1/4 cup (45g) dark brown sugar
• Juice from 1/2 small lemon

You will also need:

• 12 wooden skewers

Method

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!

Find related fruit recipes

• Fruit jelly
• Fruit juice slushies
• Fruit kebabs with yoghurt dip
• Fruit skewers
• Fruit slushies
• Fruity gelato
• Fruity sticks
• Hearts and stars fruit salad
• Ice-cream sundae
• Kiwi pops
• Muesli fruit and yoghurt tray
• Tropical fruit popsicles
• Zingy breakfast juice

Serving Suggestions

Note

• 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.
• 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.
• We’ve used dark brown sugar in this recipe but feel free to use a sugar substitute such as maple syrup or honey.
• Why not experiment with fruit? Cubed pear, orange wedges or summer stone fruit would be lovely too.
• This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.