Fruit Kebabs With Black Currant Dip

Ingredients list for Fruit Kebabs With Black Currant Dip

• 1 large Apple 1 1/2 inch pieces
• 5 Honey 1 1/2 inch pieces
• 1 large Kiwi fruit 1 1/2 inch pieces
• 2 slices Pineapple 1 1/2 inch pieces
• 5 Plums 1 1/2 inch pieces
• 2 large Bananas 1 1/2 inch pieces
• 3 tablespoons Brown sugar
• 1/4 cup Honey
• 3 tablespoons Lemon juice
• to taste Salt
• 8-10 Fresh mint leaves hand torn
• 2 tablespoons Oil
• 20-25 Blackcurrants
• 3 tablespoons Sugar
• 2 tablespoons Lemon juice
• to taste Salt
• 1 teaspoon Red chilli flakes
• 1 tablespoon Chilli sauce

Method

1. 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.
2. 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.
3. Heat a griddle and grease it. Place the skewers and grill. Mix brown sugar, honey, lemon juice, salt and mint leaves.
4. 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.
5. Pour the remaining honey mixture. Add salt, red chilli flakes to the black currant sauce and mix. Add chilli sauce and mix.
6. Place the skewers on a serving plate and pour the black currant sauce over and serve hot.

Nutrition Info