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Grilled Fruit Kebabs

By The American Institute of Cancer Research

Grilling brings fruit’s natural sugars to the forefront – and this recipe highlights their taste even more with a lovely cinnamon glaze that caramelizes during the grilling process. The result is an easy, elegant dessert in which various fruits supply different phytochemicals, including carotenoids, flavonoids, and monoterpenes, that interact to help protect your health. This versatile recipe can be created with any delicious fruit found in your pantry.

Ingredients:

2 Tbsp canola oil

2 Tbsp freshly squeezed lemon juice

1 tsp ground cinnamon

4 (1-inch-thick) slices pineapple, canned or fresh, cut into chunks

2 firm red apples (such as Fuji), cored, and cut into 1-inch pieces

2 firm pears (such as Bosc), cored and cut into 1-inch pieces

2 firm-fleshed peaches, nectarines, or plums (or a mix), pitted and cut into 1-inch pieces

2 bananas, cut into 1-inch pieces

Directions

Set barbecue grill to medium heat. In a small bowl, stir together the canola oil, lemon juice, and cinnamon. Spear the fruit onto 8 skewers. Brush kebabs with oil mixture and place them on the grill rack. Grill for 6-8 minutes, turning frequently, until fruit starts to brown.

Makes 8 servings

Per Serving: 125 calories, 4 g total fat (1 g. saturated fat), 25 g carbohydrate, less than 1 g protein, 4 g dietary fiber, 3 mg sodium.