Apple 1 1/2 inch pieces
Peaches 1 1/2 inch pieces
Kiwi fruit 1 1/2 inch pieces
Pineapple 1 1/2 inch pieces
Plums 1 1/2 inch pieces
Bananas 1 1/2 inch pieces
Fresh mint leaves hand torn
Red chilli flakes
Soak the wooden skewers in water for half an hour. Skewer the fruits in this order: apple, peach, kiwi, pineapple, plum, banana, apple. Use up all the pieces similarly.
For the dip, soak black currant in hot water for fifteen minutes. Puree them in a mixer. Heat the puree in a pan along with one-fourth cup of water, sugar, lemon juice and cook stirring continuously.
Heat a griddle and grease it. Place the skewers and grill. Mix brown sugar, honey, lemon juice, salt and mint leaves.
Add oil and mix. Pour a little of this mixture over the fruits as they are cooking. Keep rotating the skewers so that the fruits get cooked from all sides.
Pour the remaining honey mixture. Add salt, red chilli flakes to the black currant sauce and mix. Add chilli sauce and mix.
Place the skewers on a serving plate and pour the black currant sauce over and serve hot.